Rosé Popsicles

1 c. peeled, chopped pear
1 c. stemmed, quartered strawberries
12 ounces Domaine Carneros Brut Rosé
2 ounces simple syrup
1/2 c. sliced strawberries, optional
Popsicle mold

Combine all of the ingredients in a blender and process until smooth.

Divide the mixture between 10 (2.5 ounce) popsicle mold and freeze in a flat place in the freezer for one hour.

Use a popsicle stick to break up any frozen chunks and push the sliced strawberries into the mixture. Add the popsicle sticks and freeze until solid, about 6 hours.

Carefully unmold and enjoy!

Photo by Iron and Honey