Sangria Ice Pops
These bold and fruity wine-based ice pops are fun summer treat.
- 1 bottle(s) (about 1 1/2 pints) fruity red wine
- 2 plums, pitted and chopped
- 1 large Granny Smith apple, chopped
- 1 large ripe pear, chopped
- 1/3 cup(s) water
- 1/3 bag(s) sugar
- 1 orange, chopped (do not peel)
- 1 cup(s) unsweetened pomegranate juice
- 1/4 cup(s) fresh orange juice
- 1/4 cup(s) red grape juice
- 2 tablespoon(s) light corn syrup
- In 4-quart saucepan, boil wine, plums, apples, and pear on high 12 to 15 minutes or until reduced by half.
- In 1-quart pan, boil water and sugar on high 2 minutes or until sugar dissolves. Cool.
- Transfer wine mixture to large bowl; stir in orange, juices, sugar syrup, and corn syrup. Cover; refrigerate 4 hours or up to 2 days.
- Place ice-pop molds in freezer 1 hour before filling.
- Pour fruit mixture through strainer set over pitcher; discard solids. Pour liquid into molds, leaving 1/4 inch at the top of each; freeze 4 hours or until solid.
- Dip molds in lukewarm water to loosen ice pops before pulling them out.
Tips & Techniques
Tip:Nonalcoholic Version: In pitcher, combine 1 1/4 cups grape juice; 1 cup pomegranate juice; 3/4 cup orange juice; 2 plums, pitted and chopped; 1 Granny Smith apple, cored and chopped; 1 pear, cored and chopped; 1 orange, chopped (do not peel); and 2 tablespoons corn syrup. Cover and chill for 4 hours or up to 2 days. Continue with steps 4 through 6.