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Bogle Wine & Fruit Ice Pops


Sauvignon Blanc & Peach

  • 4 ripe yellow peaches or nectarines, peeled and halved
  • 4 oz. honey
  • 8 oz. Bogle Sauvignon Blanc
  • 1” piece vanilla bean, split

Rosé & Watermelon

  • 16 oz. ripe watermelon, cut from rind
  • 4 oz. honey
  • 8 oz. Bogle Petite Sirah Rosé
  • 1 tsp. lime zest

Cooking Instructions:

  • Combine honey and 1/4 cup water (peach recipe only) in a mixing bowl.
  • Add vanilla bean -or- zest and allow to steep for 15 minutes. Remove bean and allow syrup to cool completely.
  • Puree fruit in a food processor or blender, but be sure to leave some texture. (Shoot for 16 fluid ounces once pureed.)
  • Stir together the puree, the honey mixture and the wine.
  • Pour into molds, add sticks and freeze until solid, about 6 hours. Unmolded, keep in a freezer bag to retain freshness.
  • Grab a pop, head to the porch, put up your feet. Summer bliss!

Recipe Notes

Fun, Fun, Fun! We aren’t sure which meal we suggest eating these with…how about ALL of them?!?

(Each recipe makes 12 pops.)

Suggested Wine Pairing

Bogle Petite Sirah Rosé
Bogle Sauvignon Blanc

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