Summer Sangria Popsicles
Fresh and fruity, these sangria popsicles are just the thing to spice up a hot summer day (whether you’re using leftover wine or not)!
- 1 cup red wine (or unsweetened pomegranate juice or strong hibiscus tea)
- 1 cup apple juice
- 1 tsp vanilla extract or paste
- 1 cinnamon stick
- 3/4 cup fresh squeezed orange juice
- 1 white peach
- 1 cup watermelon – cubed
- 1 Tbsp fresh mint – chopped
In a saucepan over medium heat, bring wine (juice/tea), apple juice and the cinnamon stick to a boil. Simmer 1 minute then remove from heat, stir through vanilla and refrigerate until cool.
Thinly slice peach (peel first if you prefer) and layer into popsicle moulds with watermelon and mint. Divide orange juice across popsicle moulds.
Remove cinnamon stick from cooled sangria mixture and discard. Divide sangria across popsicle moulds (pouring the liquid over the back of a spoon will encourage it to float on top of the oj instead of mixing in) leaving a half-cm of space at the top for expansion.
Freeze 45 min to an hour then insert sticks. Freeze at least 4 hours or overnight.
COOK’S NOTES & SUBSTITUTIONS
- Feel free to add a shot of brandy or rum to the pan with the wine and apple juice. You can also sweeten the popsicles slightly by adding a Tbsp of maple syrup too. Don’t add too much of either though, as both alcohol and sugar reduce the ability of liquid to freeze.
- To un-mould popsicles, run cold water over the outside of the mould for a few seconds
- To peel peaches, cut a shallow X in the base, drop into boiling water for 30 seconds then remove and plunge into ice water. The skin should peel right off from the X upwards.