The Pioneer Woman Tasty Kitchen
Profile Photo

White Sangria Ice Pops

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Beat the heat with these boozy, cool and refreshing White Sangria Ice Pops, with chunks of fresh fruit.

Ingredients

  • 1 cup White Wine (I Used 7 Ounces White Wine And 1 Ounce Grand Marnier)
  • 1-½ cup Mixed Chopped Fruit (I Used Peaches, Nectarines, Plums, And Mango)
  • 1-¼ cup White Grape Peach Juice Or Any White Juice You Desire
  • 5 Tablespoons Sugar
  • ¼ cups Orange Juice
  • 1 pinch Salt
  • 8  Popsicle (sticks)

Preparation

Put the chopped fruit in a bowl with the white wine and orange-flavored liqueur, if using. Allow fruit to macerate for at least 20 minutes. Set aside.

In a small saucepan, combine the white grape peach juice and sugar. Cook, stirring constantly over medium heat, until the sugar dissolves. Turn off the heat and cool.

Strain the fruit, reserving both wine and fruit. Stir the wine into the sweetened grape peach juice mixture. Add the orange juice and salt. Set aside.

Divide the fruit evenly into the ice pop molds (recipe will yield about 8 standard size pops), and pour in the wine/juice mixture, leaving a little room at the top of each mold, as the mixture will expand as it freezes.

Freeze until the mixture is semi-frozen, at least 2 hours, before inserting popsicle sticks so they will stand straight on their own. Then freeze until completely set, at least several hours, or preferably overnight. Un-mold the popsicles by dipping the molds for a few seconds into a bowl with tall sides that you’ve filled with lukewarm water. Pull stick up gently to release the ice pops. Enjoy!

Adapted from Serious Eats.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Persimmon Thumbprint Cookies
Profile Photo by Justine Sulia (Cooking and Beer) in Desserts
A simple shortbread thumbprint cookie filled with a delicious homemade persimmon...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Peanut Butter and Chocolate Morsel Snack Cakes
Profile Photo by Anita at Hungry Couple in Desserts
Mini loaves bursting with chocolate and peanut butter make perfect holiday...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Chocolate Sugar Cookie Sticks
Profile Photo by Cookinglsl in Desserts
Chocolate sugar cookie sticks dipped in melted chocolate and decorated with...
2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Cranberry, Pumpkin Seed and Salted Caramel Bark
Profile Photo by Stacey @ Bake.Eat.Repeat. in Desserts
Ultra thin dark chocolate bark that's super fast and easy to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 15 Level: Easy


Salted Dark Chocolate Pretzel Fudge
Profile Photo by Gayle | Pumpkin 'N Spice in Desserts
Smooth, rich chocolate, topped with buttery pretzels and a sprinkling of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy