White Sangria Ice Pops

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.