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)!
INGREDIENTS
- 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
METHOD
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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.
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Thinly slice peach (peel first if you prefer) and layer into popsicle moulds with watermelon and mint. Divide orange juice across popsicle moulds.
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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.
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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.