I hope the title of this post lured you in as much as it did me. Sangria in ice pop form, yes please! And with temperatures nearing 100 degrees here in the North East, anything referring to the word ice probably sounds quite enticing to those outside in this brutal heat. So if you’re lucky enough to be lounging by a body of water this weekend, I highly suggest freezing up a few of these.
I recently bought myself this ice pop mold on Amazon which I’ve been wanting for quite some time now. I’ve been a fan of People’s Pops ever since I went to Smorgasburg last year and indulged in one of their homemade, fruity ice pops which was packed with chunks of fresh fruit. (PS: If you haven’t been to Smorgasburg, I recommend making the trip to Brooklyn to do so!)
With People’s Pops in mind, or as some like to call them paletas, I was eager to try out a fun, fruity recipe with my new ice pop mold. So here’s what I’ve created. I followed the recipe below, but after not watching my wine mixture on the stovetop very carefully, it somewhat overflowed, leaving me with much less than I had intended. I filled as many as I could with the mixture, and filled the empty ones with red wine straight from the bottle and lemonade I had in the fridge. It was fun to have a mix of colors in the mold and a variety of flavors. Feel free to mix and match flavors, wines, fruits, and juices in these molds – your result will be a colorful arrangement of fruity pops!
Sangria Ice Pops adapted from Pass the Sushi
1/2 cup honey
1/3 cup water
1 cup white wine
1 cup sliced fresh strawberries
1 small mango, seeded, peeled, and chopped
2 kiwifruits, peeled, halved, and thinly sliced
handful of blackberries, blueberries, raspberries, or any other berry of your choice!
1/4 cup ginger ale
1 tbs lime juice
In a small saucepan over medium heat, combine the honey and water an bring to a boil. Add wine and bring to a boil again. Reduce heat, add strawberries, mango, and berries. Simmer for 2 minutes. Keep an eye on this mixture for it tends to boil easily. Remove from heat. With a slotted spoon, remove fruit from mixture, reserving the liquid. Set aside.
In a small bowl, toss fruit with cooked fruit. Divide the fruit mixture evenly into pop molds or paper cups.
Combine the ginger ale and lime juice with the reserved wine mixture and divide evenly among pop mold. Freeze for 1 hour and insert wooden craft stick and continue to freeze for 6 to 24 hours.
Let pops stand at room temperature for 5 to 10 minutes before removing from molds to serve.