Ingredients

• 6 ounces strawberries, hulled (about 1 1/2 cups)
• 2 ounces fresh raspberries (about 1/3 cup)
• 1 2/3 cups dry rosé (about half of a 750 ml bottle)
• 1/2 cup ruby red grapefruit juice, preferably fresh
• 2 tablespoons sugar
• 1 cup whole or sliced fresh strawberries and raspberries
• 10 (2.5-ounce) freezer ice-pop molds and sticks

Instructions

1. Purée strawberries, raspberries, rosé, grapefruit juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard seeds and foam.
2. Divide strawberry mixture among ice-pop molds, leaving about 1" space at the top. Freeze until slushy, about 1 hour. Stir with an ice-pop stick, then add fresh berries, stirring to incorporate with stick.
3. Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
4. Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.