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Frosé (Frozen Rosé) Ice Pops

['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']

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.
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.
Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

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