Arrange the molds in the mold stand.

Into each mold pour 2-½ ounces of Rosé and 2 ounces of peach simple syrup. Add a thin slice or two of the peach.

Place the molds into the freezer for 40 minutes, until the pops are slightly frozen. Insert the wooden sticks into the center of each pop and return the molds to the freezer. (Skip this step if your mold has built-in holders.)

Allow the Rosé & Peach Ice Pops to freeze for 3 – 4 hours or overnight.

To remove, run tepid water of the molds and gently wiggle back and forth.

Make a peach simple syrup by adding 2 cups of water and 2 cups of sugar in a saucepot, bring the mixture to a boil over medium-high heat. Add a sliced ripe peach or two. Use a muddler or a fork to smash the fruit to release the juice. Let the mixture cook for another 10 minutes then remove from heat. Cover the pot with a lid and allow the peach simple syrup to steep for 12 – 15 minutes. Strain the mixture through a fine-mesh sieve into a Mason jar and refrigerate until ready to use.