Happy Friday! It has been blazing hot lately in SoCal, and I can’t even imagine what that means for the rest of the country. I’ve noticed that there’s one spot on our couch next to the windows that gets a nice breeze sometimes, so if you sit in that one spot all day, you’re good. Otherwise, it’s HOT.
So what’s perfect on a hot day? Everybody say it with me…popsicles! Popsicles are my favorite frozen treat when I’m trying to be good by not eating ice cream. They’re probably not really any better for me, but I pretend that they are…Best of all, I made Sangria popsicles, and yes, they’re filled to the brim with alcohol. You’ll love them.
You might be wondering how you can make sangria popsicles when wine doesn’t freeze? Well, if you add too much alcohol to something, it won’t freeze well, but the balance of sangria, Triple Sec and soda in these allows the popsicles to freeze and hold their form while keeping them a little bit soft and slushy-like, which I love. They’re quite strong, so add more soda and less wine if you prefer a more subtle taste. For this recipe, I used peaches and raspberries and let them soak in the wine all day before freezing them together, and the frozen fruit is a delicious addition to the popsicles.
- 1 bottle white wine (3 cups, I used sauvignon blanc)
- 2 tbsp Triple Sec
- 1/4 cup lemon lime soda
- 1 peach, pitted and thinly sliced
- 1/2 cup raspberries (or about 12 berries)
Pour the wine and Triple Sec into a large pitcher. Wash and cut the fruit and add to the wine mixture. Because the fruit will be going into a popsicle mold, you want to cut the peaches pretty thin. The raspberries can remain whole. Refrigerate the sangria mixture for several hours to allow the fruit to blend with the wine.
After 3-4 hours, pull out the pitcher and mix in the lemon lime soda. Then pour the liquid into the popsicle molds until they’re about 3/4 full, using a strainer to hold back the fruit. Because of the narrow molds, it’s best to add the fruit after the liquid is already poured. Divide the fruit between the molds so that you have a couple of each kind in each mold. Place the tops or popsicle sticks on top and freeze overnight or for several hours until the popsicles have completely hardened. Carefully remove the popsicles from their molds and serve! Prepare to be refreshed!