Easy Peachy Raspberry Sangria Popsicles

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
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. 

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
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. 

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
Ingredients (makes 10 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.

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
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!

Skillet Peach Cobbler

Skillet Peach Cobbler | Revamperate
Andrew’s dad is an entomologist who works for a company that grows completely organic fruit and vegetables, which means he gets to bring some of the purest and most delicious fruit. Last time we visited them in Fresno, he sent us home with a special kind of peaches. They were very small and they didn’t last long enough to be sold in normal grocery stores, but they are THE BEST peaches I’ve ever had.

I used the ones he sent us home with to make this really easy skillet peach cobbler. The skillet was a gift from Andrew’s mom for Christmas and I haven’t had too much chances to use it yet, but this turned out to be the perfect recipe for it. When it was fresh out of the oven and topped with a scoop of vanilla ice cream, it was seriously so delicious. Peaches also remind me of summer, so it made for the perfect summer evening treat.

Skillet Peach Cobbler | Revamperate Skillet Peach Cobbler | Revamperate

  • 4 cups of peaches, cut
  • 1/4 cup boiling water
  • 1/4 tsp cinnamon
  • 1/4 cup butter
  • 1 cup flour
  • 2 cups sugar
  • 1 cup milk
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1/4 cup brown sugar (for topping)

First, combine the peaches, water, cinnamon and 1 cup of sugar in the skillet and heat on medium heat on the stove until the water begins to boil. Stir and let the peaches and sugar simmer in the boiling water before removing and pouring the mixture into a separate bowl. Set aside.

In a separate bowl, combine the flour, sugar, salt, baking soda, vanilla and milk and whisk until well-mixed. Melt the butter in the skillet on low-medium heat, coating the entire pan. Pour the batter into the skillet but do not stir. Pour the peaches (water and all) on top and spread out the peaches a little with your spatula if necessary. Sprinkle brown sugar over the top and pop the skillet in the oven for 35-40 minutes on 350 degrees.

Skillet Peach Cobbler | Revamperate Skillet Peach Cobbler | Revamperate
Leave a baking sheet on the rack beneath the skillet to catch any butter that spills over so that you won’t have a mess on the bottom of your oven. Remove when the top is brown and if you gently shake the skillet, it should remain firm. Let cool momentarily before serving with a scoop of ice cream!

Peaches just scream summer to me, so this would make a great 4th of July dessert (if you’re willing to turn your oven on). Enjoy!