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Fruity and refreshing, this rosé popsicles recipe with roasted plums features the intensely sweet flavor of roasted plums, rosé wine, and complex, slightly citrusy tang of cardamom. It’s a fun summer treat that’s great for cooling down!
If you’re looking for the perfect way to cool down and unwind on a scorching summer day, these fruity popsicles are it. Imagine yourself lounging next to a pool, book in one hand, and one of these pops in the other. That sounds like a darn-near perfect summer day to me.
In these all fruit popsicles, cardamom is the wild card ingredient. It adds complexity and intense aroma. It’s somewhat citrusy, with herbal and floral notes. Cardamom is actually a cooling spice, so it has a sort-of menthol or eucalyptus-like effect. A pinch of cardamom is commonly added to Turkish-style coffee, which gives it a lovely, unique flavor.
I want to give a HUGE thank-you to Billy from Wit & Vinegar for once again making Popsicle Week happen! If you want popsicle inspo, he’s your official source.
Roasted Plum Rosé Popsicles Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Plums – Along with rosé, plums are the he star of the show! You can use any kind of plums you like; quarter and pit them before roasting.
- Rosé wine – Or go with white wine here.
- Honey – The sweetener in this recipe. If you prefer, you can use simple syrup, maple syrup, or agave nectar.
- Cardamom – This herby, citrusy cooling spice adds complexity to these adult ice pops.
- Sea salt – Just a pinch elevates the flavor of everything else.
Step-by-Step Instructions
- Roast and puree the plums. Preheat the oven to 350F; lightly spray the inside of an 8 by 8-inch casserole dish with coconut oil. Spread the plums out in the dish. Whisk together the rosé, honey, cardamom, and salt, and pour onto the plums. Roast 20 minutes, giving the plums a stir once halfway through. Cool to room temperature, and then puree the plums with their liquid. Taste and add more honey if desired.
- Fill the popsicle molds. Pour the mixture into popsicle molds, making sure not to fill the molds over the “fill” line. (My molds are 2 1/2 oz/75 ml and I got 6 popsicles with just a little leftover.) Tap the mold several times on a hard surface to help any air bubbles escape.
- Freeze. Transfer to the freezer, wait 20 minutes, and then insert the sticks. Let the popsicles freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out. Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer for up to 3 months for best flavor.
Storage
After unmolding the popsicles, wrap each individually in plastic wrap and put them into a gallon-sized freezer-safe zip-top plastic bag for up to 3 months. They’ll be fine to eat after that, but they may not be as flavorful.
Pro Tips For the Best Rosé Popsicles
- Don’t forget to taste the plum mixture after you puree it. Depending on how sweet your plums are, you might want to add more honey.
- Be careful not to over-fill the popsicle molds over the “fill” line. This can lead to bulging popsicles, difficulty removing the pops, and/or damaged molds.
- Set a timer for 20 minutes after you put the popsicles in the freezer so you don’t forget to add the sticks!
Frequently Asked Questions
Just skip the rosé and use apple juice instead! Water will also work, or you can play around with any juice flavor you like.
Cooking fruit is a great way to intensify the flavor, and also bring out the natural sweetness. Stone fruit (things like peaches, nectarines, plums, and cherries) are great candidates for roasting because they hold their shape well.
The roasted plums in this recipe also make a delicious dessert as-is if you don’t feel like making them into popsicles. To make them extra special, serve them warm topped with a scoop of French vanilla ice cream or a dollop of fresh whipped cream!
Like anything we make, popsicles are only as healthy as the ingredients that go into them. The key is to add nutritious things and minimal sugar. If there’s a kind of juice you like to drink, you can use your favorite popsicle mold to freeze it into pops (this is my favorite popsicle mold; it’s affordable and works great!).
If you want to bump up the nutrition a bit, you can puree whole fruit instead of using juice, so you get the added fiber, vitamins, etc. (check out my vanilla pineapple popsicles!). Depending on the liquid content of your fruit, you may need to add a splash of water, juice, etc. to help the fruit puree well. Also, you may need to add some kind of sweetener if your fruit is somewhat tart. Regarding sweetener, I recommend two things: 1) make sure you’re using ripe fruit so you don’t need to add as much sweetener, and 2) use a liquid sweetener so it fully dissolves, such as honey, maple syrup, agave nectar, simple syrup, liquid stevia, etc.
Frosé, aka “frozen rosé,” is a cocktail made by blending rosé wine with ice and things like fruit or juice to make a slushy summer drink. Think of these popsicles as the fully frozen version!
More Summer Desserts With Stone Fruit
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Rosé Popsicles with Roasted Plums and Cardamom Recipe
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Equipment
Ingredients
- 1 pound plums any kind you like; quartered and pit removed
- 1/2 cup rosé wine
- 4 tablespoons honey
- 1/4 teaspoon ground cardamom
- 1/16 teaspoon sea salt
Instructions
- Roast and puree the plums. Preheat the oven to 350F; lightly spray the inside of an 8 by 8-inch casserole dish with coconut oil. Spread the plums out in the dish. Whisk together the rosé, honey, cardamom, and salt, and pour onto the plums. Roast 20 minutes, giving the plums a stir once halfway through. Cool to room temperature, and then puree the plums with their liquid. TIP: Taste and add more honey if desired.
- Fill the popsicle molds. Pour the mixture into popsicle molds, making sure not to fill the molds over the “fill” line. (My molds are 2 1/2 oz/75 ml and I got 6 popsicles with just a little leftover.) Tap the mold several times on a hard surface to help any air bubbles escape.
- Freeze. Transfer to the freezer, wait 20 minutes, and then insert the sticks. Let the popsicles freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out. Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer for up to 3 months for best flavor.
Notes
- Storage: After unmolding the popsicles, wrap each individually in plastic wrap and put them into a gallon-sized freezer-safe zip-top plastic bag for up to 3 months. They’ll be fine to eat after that, but they may not be as flavorful.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on June 22, 2018 and updated on May 28, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
This popsicle sounds delicious! I think I just found a new favorite summer treat!