cup chopped fruit (oranges, apples, grapes and blackberries work well)
cup red wine (Tempranillo, Malbec, and Garnacha are good bets)
cup fresh-squeezed lemon juice
tablespoons granulated sugar
Begin by gathering your ingredients.
Fill a small bowl with chopped fruit. Pour wine over fruit and let soak for 15 minutes.
Meanwhile, heat a small saucepan on the stovetop over medium heat. Add orange juice, lemon juice and sugar and stir until sugar is dissolved, about 2-3 minutes. Remove from heat and cool to room temperature.
Pour fruit-wine mixture over a strainer into a large spouted measuring cup (for easier pouring) and reserve the fruit. Pour the orange-lemon simple syrup over the strainer into the measuring cup, as well.
Divide reserved fruit among 6 3-ounce popsicle molds. Pour liquid evenly into molds, leaving about 1/4-inch of space at the top of each mold.
Place handles (or popsicle sticks) in top center of each mold. Freeze popsicles for at least 8 hours before serving.
More About This Recipe
- So there’s this trend out there right now where people turn their favorite boozy concoctions into popsicles and stuff.I’m not really one to follow trends just because they’re popular (the elementary school lesson of “What is right is not always popular; what is popular is not always right,” YOU GUYS)… but this trend? It is so, so right. And in these waning summer days (sniffle), I’m not about to let this fad go down without a few more boozy pops in my near future – especially these fruity Sangria Popsicles.Sangria – that sweet, fruity, iced wine drink with bits of real fruit floating around in it – is the ultimate summer drink to me. It’s refreshing, unique and tastes like fruit juice for grownups. And in popsicle form, it’s even better!There you have it. A trendy, tasty popsicle that’s perfect for cooling off, chilling out and celebrating these last summer days!
Citrus Sangria Popsicles
Citrus Sangria Popsicles are the perfect way to celebrate the inevitable end of summer. These boozy popsicles are sweet, tangy and feel just like you’re sipping on a glass of traditional sangria. They’re made with a citrus simple syrup, red wine, orange and lime juice with a pint of cinnamon. You’re end of summer get togethers will be a hit with these popsicles!
Before I studied abroad in Italy in college, I did not like red wine. I had?barely come to terms with liking white wine a little bit. However, when you’re in Italy, people buy bottles of wine at dinner because it’s much cheaper than buy the glass. And when I say bottles, I do mean plural.
I learned that red wine is truly an acquired taste. I’ve tried to explain this to my husband, Steven, and after five years of marriage he’s finally starting to enjoy?some wines – though he still prefers beer 100%.
Of course, I quickly learned to love sangria, red wine’s sweet cousin. Whether it’s a white sangria or red, I’m in. Sangria can be dangerous though, because it’s so sweet. If you’re not careful, you’ll have drank an entire pitcher of it by yourself (not speaking from experience,?of course…). So when my blog pals and I were discussing our monthly cocktail post, my mind immediately went to a sangria popsicle. Ps, you can see our past collaborations here: Pitcher Drinks, Patriotic Cocktails, Margaritas, and New Year’s Cocktails.
This recipe starts as all of my recent favorite cocktails do, with a quick simple syrup. This particular one combines slices of lemon, orange and lime with a bit of water and sugar. Your house will smell heavenly afterwards, too! I ended up adding more citrus peels and slices to the pot after I took the syrup out, added water and simmered it for the rest of the evening!
The rest of the recipe couldn’t be simpler. Mix together red wine (any blend), orange juice, lime juice, simple syrup and a pinch of cinnamon. Freeze in your for at least four hours. And enjoy these light, sweet boozy sangria popsicles!
Ready for the official recipe to make your own?
Sarah’s love for popsicles began during the hot summers in the Netherlands without air conditioning and only grew from there. With beginners and those already well-versed in popsicles in mind, she has included everything you need to know to make these frozen treats at home.
Before getting into the recipes, an incredibly detailed guide will take you through the entire process from useful supplies (including information on how to make your own molds with everyday kitchen items), common ingredients, and flavor adjustments to freezing, unmolding, and storage tips.
The popsicles are literally arranged from A to Z, but Sarah has included a contents page with the recipes divided according to specific type for easy reference: Fruity, Creamy, Coffee & Tea, Hidden Veggie, Poptails, and Pupsicles.
The photography is also provided by Sarah Bond. Every single recipe is accompanied by a full-page, beautifully styled photo of the popsicle. Measurements are listed in US Customary. There is a metric conversion chart at the end of the book. Each recipe includes a headnote with background information, tips, serving size, difficulty level, and nutritional value.
Summer Sangria Popsicles
Alcoholic ice pops are one of my most favorite warm weather treats. These sangria popsicles with white wine and fruit are sure to keep you refreshed this summer.
Summer is everything to me. I have very specific summer memories from my youth that have always resonated with me in a way I cannot explain.
The first is a very old memory of me laying on the floor in our living room watching the Chicago Cubs on TV. It was before we remodeled our house when I was 11, and we did not have air conditioning. It was very humid. I can’t explain in words why, but the sound of a box fan paired with a baseball announcers voice gives me such a sense of happiness.
Another super strong summer memory that lives in my brain is from when I was a teenager, and I’m sitting on the front steps of our house eating cereal.
The street I grew up on is pretty and tree lined, and I’ll never forget the sounds of the birds that morning. It was like there was nothing else happening in the whole world besides those rustling leaves and chirping birds.
The summers of my youth were spent on an island in northern MN. This place holds countless memories for me, but what’s truly emblazoned in my brain is the exact pattern and distance of all the exposed rocks and roots in our front yard. I had a path from the back porch to the dock that I would hop down without “touching the ground”
As an adult, my summer memories involve bike rides to the beach, long days spent in bikinis, and warm evening dance parties on our back patio.
No, we’re not too old for dance parties.
Summer is a season for possibilities, all of which are fun. I can’t think of one time where I thought to myself, “I hate picnics”, or “I hate it being light outside until 8pm”, or even worse, “I hate fresh produce”.
Memories are made this time of year, so dust off your flip flops and get outside this weekend. Summer is here and the sprinklers, popsicles and BBQ’s await.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Peach sangria popsicles
Those of us who love cocktails spend a lot of time thinking about how to drink more of them, often in ways that are more imaginative than just ordering the same drink at the same bar all the time. We love brunch at good restaurants because of the fried chicken and waffles, sure, but also because it’s an excuse to drink before noon. We love working our way through Prohibition-era bartenders’ guides because it’s entertaining, in a Ken Burns kind of way. We love the recent invention of bar omakase because the bartender is deciding how many drinks we can have. And when it’s hot out, as it’s been a lot lately, sometimes we put our cocktails in the freezer.
We’re not talking about shoving a bottle of vodka next to the ice maker, or stowing that Manhattan by the gelato to keep cold.
Think boozy popsicles. Because who doesn’t want to put a cocktail on a stick? Combine liquor with something to sweeten and flavor, add a garnish or two, put it in the freezer — and in a few hours you’ve got a mash-up of your favorite drink and those Otter pops you still secretly love.
Though any cocktail will work for inspiration, there are a couple of things to keep in mind when you experiment — namely sugar and alcohol content. If you’ve ever made a sorbet, you know that the percentage of sugar affects the structure of the final product — the higher the sugar content, the lower the freezing point. It’s the same with alcohol. Ever wonder why that bottle of vodka never actually freezes? The more alcohol you add, and the higher its proof, the lower the freezing point.
Experiment some. (You really need an excuse to play with your drinks?) Because wine is typically lower in alcohol, a sangria popsicle is simple: Blend fresh fruit with a little wine and some sugar, pour the mixture into popsicle trays, add bits of fresh fruit and freeze.
Higher-proof liquors — tequila, rum, bourbon — will also work. Simply go a little lighter on the alcohol and emphasize the other flavors. A traditional Manhattan won’t freeze on its own. But if you focus on the cherry flavoring as the popsicle base — with just enough bourbon and sweet vermouth for flavor — pretty soon you’ll have your favorite cocktail in popsicle form, no problem. Just don’t forget to add the maraschino cherries before freezing.
You could also try soaking fruit in booze for a riff on the idea. A Negroni — equal parts Campari, gin and sweet vermouth — won’t freeze by itself. But if you soak thick orange slices in that cocktail and freeze the slices, you’ll get a fun boozy fruit pop. (Don’t forget to save the orange-infused Negroni base to make a leftover aperitif.)
*Ingredients listed in bold are available at Bartell’s. Stock levels may vary per store.
1.5 oz Bomond Vodka
1 oz Ocean Spray Cranberry Juice
1 oz Tropicana Orange Juice
0.5 oz of Peach Schnapps
Splash of Domaine Ste Michelle Brut
Fresh peach, sliced
Pour vodka, orange juice, cranberry juice, and peach schnapps into a shaker over ice. Shake and strain into a glass with ice. Add a splash of brut and garnish with a peach slice.
Blueberry Lemonade Margarita
2 tbsp sugar
2 tbsp salt
1 lemon, cut into wedges
8 oz El Jimador Tequila
4 oz Triple Sec
1 cup Nantucket Nectars Lemonade
Splash of blueberry simple syrup
To make the blueberry syrup, combine sugar and water in a saucepan over medium heat until the sugar has dissolved. Add blueberries and lime zest and bring the mixture to a boil. Reduce heat and simmer until blueberries have burst, about 5 minutes. Remove from heat and let cool 10 minutes, then strain into a jar and let cool completely.
On a small plate, stir together the 2 tbsp of sugar and salt. Wipe the rim of each glass with a lemon wedge, then dip in the sugar & salt mixture. Divide tequila, triple sec, and lemonade between 4 glasses. Fill each glass with ice, then top with blueberry syrup. Garnish each with a lemon wedge.
Watermelon Agua Fresca
1/2 cup water
1/2 cup sugar
1 chilled seedless watermelon (15 pounds), rind discarded and watermelon cubed
3/4 cup Jose Cuervo Especial Silver Tequila
6 limes, thinly sliced
3 mint sprigs, plus mint leaves for garnish
1 bottle chilled LaMarca Prosecco
In a small saucepan, combine the water and sugar, and bring just to a boil, stirring until the sugar is completely dissolved. Transfer the simple syrup to a heatproof bowl and let cool. In a food processor or blender, puree the watermelon in batches until smooth. Strain the puree into a large bowl or pitcher. Stir in the simple syrup, tequila, lime slices, 3 mint sprigs, and 1/2 cup of water. To serve, pour the watermelon agua fresca into ice-filled glasses, leaving 1 inch at the top. Top off the drinks with Prosecco and garnish with mint leaves.
1 oz Bomond Vodka
1 oz Bacardi Superior White Rum
1 oz Sweet and Sour Mix
1 oz Tropicana Orange Juice
Splash of Ocean Spray Cranberry Juice
In a chilled glass, add ice, then layer ingredients beginning with the vodka to create the appearance of an ombré sky. Achieve this by pouring slowly down the side of the glass without mixing layers. Garnish with a pineapple slice and a maraschino cherry.
Sangria Rosé Popsicles
1 bottle 14 Hands Rosé
1 cup Limoncello
1 cup Purity Organic Juice – try Strawberry Paradise or Orange Mango!
1-2 cups fresh fruit of your choice
In a pitcher, combine the rosé, limoncello, and fruit juice to create the sangria. Add 6 or 7 pieces of fruit to each section of your popsicle mold. Fill each section with the sangria mixture. Add the popsicle sticks and freeze until firm. Once the popsicles are frozen, run some warm water over the molds to loosen the popsicles. Remove the popsicles and enjoy!
Boozy Dole Whip
5 cups frozen pineapple
¾ cup Andre Prost Coconut Milk
½ cup Malibu Coconut Rum
¼ cup Nestle Carnation Sweetened Condensed Milk
1 oz Bomond Vodka
0.5 oz Triple Sec
0.5 oz Grenadine
Splash of Fresh Lime, Fresh Lemon and Tropicana Orange Juice
Splash of Sprite
Add all ingredients except Sprite into a glass over ice and stir. Top with a splash of Sprite.
Pomegranate Grapefruit Frosé
3 oz House Wine Rosé can
1 oz Bomond vodka
1 oz Ocean Spray Ruby Red Grapefruit Juice
1 oz Pomegranate Juice
1/4 oz freshly squeezed lemon juice
1/4 oz simple syrup
Fresh mint sprig for garnish
Strawberry slice for garnish
1 cup ice
Raspberry Beer Cocktail
1/2 pint fresh raspberries
48 oz beer – we recommend Silver City Tropic Haze
or Fremont Sky Kraken
1 container (12 oz) frozen raspberry lemonade concentrate, thawed
1/2 cup Bomond Vodka
Lemon and lime slices for garnish
How to make non alcoholic sangria popsicles
Juice the oranges and lemon, strain and add to a jug. Add about one cup of the non alcoholic wine and sugar. Stir well until all the sugar is dissolved.
Remove tops from strawberries and cut into bite sized pieces. Add chopped strawberries, blueberries and cinnamon stick to jug.
Top up with non alchoholic wine until total volume of liquid just under two and a half cups (600mls). For the best flavour cover and chill in the fridge for at least four hours.
Hop tip: make sure there is sufficient space in your freezer before filling your popsicle moulds, or there will be tears!
Remove cinnamon stick. Using a spoon transfer chopped fruit and distribute evenly between popsicle moulds. Top up with popsicle mix and add sticks.
Transfer to freezer and freeze overnight.
Strawberry Sangria Ice Pop Cocktails
While frozen wine slushies and cocktails will never go out of style in the summer months, we’re all about the “poptail” at the moment. That’s a boozy ice pop dropped into another form of boozy beverage, so as it melts, it infuses into the drink. Not only is the slowly melting popsicle like a sake bomb of fruity alcoholic goodness, but it’s the perfect way to enjoy the season’s favorite treat without it dripping all over your hands and clothes.
Around the country, boozy ice pops have become a refreshing alternative to frozen drinks to help beat the heat. Feverish Pops in Miami offers a line of spiked pops including mango bourbon and strawberry mojito. Meanwhile, at the King of Pops bar in Atlanta, you can drop a pop into any of its cocktails.
At the Loopy Doopy Rooftop Bar on top of the Conrad in NYC, you can order ice pop cocktails all summer. “We wanted to do something that hadn’t been done before and would be a great refreshing summer cocktail,” Max Harris, director of food and beverage at the hotel, tells us. When they started to get popular, Loopy Doopy paired up with NYC-based ice pop stand People’s Pops to produce a wide variety of boozy ice pops for dropping into Prosecco or sparkling rosé.
“Our flavor profile for our standard boozy pop was intended like a cocktail: to have a beginning, middle and end to each flavor—a full spectrum of flavor,” David Carrell, cofounder of People’s Pops, explains.
In this exclusive recipe, fresh strawberries and peaches are puréed with Cabernet Sauvignon and hibiscus syrup before being frozen into pops and dropped into glasses of sparkling wine. The floral sweetness from the pop slowly melts into the wine, changing the flavor of the drink the longer it sits.
Red Sangria Popsicles
Like I mentioned before, my husband is very excited and amused with his ability to make his boozy popsicles using dry ice. So far this summer he has made margarita popsicles and now these red sangria popsicles.
Popsicles aren’t just for kids during the summer, as I’ve discovered with my husband’s youthful enthusiasm for his boozy pops. And since he didn’t care for the light-weight boozy pops that you can freeze in your freezer, he is having his fun with his experiments.
The hubby made a large pitcher of red wine sangria (for no reason except that it’s summer) and let it sit in the refrigerator for a day or two. You really do need to let the flavors mingle together a bit. The fruit soaks up the red sangria goodness – yum!
Pour them into small Dixie cups or whatever popsicle molds you want to use. Place a popsicle stick in and freeze in a cooler full of dry ice chunks. It takes about an hour for it to freeze, depending really on how many popsicles and how much dry ice you have.
The hubby liked how the popsicle sticks didn’t freeze straight, making it easier to suck on, supposedly.
Make sure you let the popsicles warm up a little before pressing your lips on these red sangria popsicles. No one wants a bloody lip.
Pina Colada Sangria Popsicles
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Nothing screams summer vacation like sitting poolside with the sound of ocean waves rolling in the background and frothy blender drinks topped with little paper umbrellas. It&rsquos like having an indulgent dessert in a glass.
This pina colada sangria popsicle is kind of like one of those treats. It&rsquos cold and refreshing with creamy coconut, sweet chunks of pineapple, and an adults only white wine twist. It&rsquos also the third installment in my summer adults-only popsicle series.
The best part of these popsicles is that you can indulge in flavor without a lot of guilt. The recipe calls for fat-free canned coconut milk and wine instead of rum, which not only reduces the calories but it makes them freeze up better too. I call that a pool-side win!
Pina colada sangria popsicles, like most in this series, are fairly simple to make. Unlike most things from my kitchen, this recipe comes mainly from canned ingredients: crushed pineapple and coconut milk.
Using crushed, canned pineapple in it&rsquos own juice is simply easier than using fresh. A fresh pineapple must be peeled, chopped, then ran through the blender in order to get the right consistency. The clean up alone takes more time than making these popsicles with canned pineapple.
The coconut milk is also canned, but you can also opt for the carton version if it&rsquos what you keep around. My preference is Thai Kitchen&rsquos lite coconut milk. It&rsquos a lighter version of their classic and works great for this recipe.
Since coconut milk doesn&rsquot have an intense coconut flavor, we enhance it with just a bit of coconut extract. A little goes a long way when working with extracts, and 1/2 tsp is enough to balance out the pineapple and coconut flavors.
Next up is the simple syrup which, unlike sugar, dissolves in cold liquids. It&rsquos great not only for this recipe, but also for things like iced tea and lemonade. The recipe calls for 2 TBSP and the instructions are in the recipe notes.
Last up is the adults only twist: the white wine! I opted for a dry sauvignon blanc because I had it on hand. However, I can see this working with any type of white wine, from chardonnay to moscato. If you do choose a wine that is sweet, taste it before adding the simple syrup and adjust the sweetness as needed.
For mixing purposes, I like to use a 4 cup measuring cup with a pour spout. Trying to pour chunky pineapple into small popsicle molds can get messy, but swapping into a cup with handle and pour spout makes a world of difference!
To assemble the pina colada sangria popsicles combine all the ingredients in your measuring cup and stir to mix thoroughly. Carefully pour into your molds and add the sticks or lids, depending on your popsicle mold. Place in the freezer overnight for a minimum of 8 hours and enjoy!!
FYI: If you are following the series, you&rsquoll notice that this recipe makes a larger quantity than the previous two. Based on reader advice I tried filling my molds a bit more, on the theory that they will expand into the handle. It worked, so I have expended this recipe accordingly.
If you like this recipe, don&rsquot forget to PIN or YUM it for later! Also, check out the previous options in this series: Raspberry Mango Wine Popsicles and Spiked Lemonade Popsicles. See you in two weeks for the next installment in the series!