Sangria Ice Pops
I have a lot of bottles of white wine leftover from the wedding that I’ve been staring at and cold sangria mixed with summer fruit has been a refreshing treat in this hot weather.
I have also been making a lot of ice pops with my ice pop molds. It’s been so fun. I’ve made cookies and cream pops and Nutella fudge pops. I’ve also made a ton of fruit flavored ones in an effort to help eat up all the fruit I keep buying. (It’s also a sneaky way to DH to eat more servings of fruit.)
So the other day, I got the idea to combine both after I made some juice pops with fresh fruit pieces inside that looked like frozen sangria.
There’s a lot of sangria recipes out there. Because alcohol doesn’t freeze well, I didn’t want to add too many different ones to these pops. Instead, I stuck to using a sweet white dessert wine. Something like a late harvest moscato would be a good choice. Then I chopped in some strawberries, cherries and blueberries. The more fruit you stuff in these, the less likely they will all float to the top since the fruit pieces won’t have as much room to move.
These were pretty good though they do melt really fast because of the alcohol in the wine. I really like how they look too. These are a great treat for a relaxing afternoon or maybe for a party or bbq. I used the Norpro Ice Pop Maker* to make these. It’s still a little tricky getting the top off but I like the look of these ice pops molds.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Mixed chopped fruits of your choice strawberries, bluberries, peaches, apples, cherries are good options
- Sweet dessert wine of your choice something with an 18-20% residual sugar is a good option if you like your Sangria to be sweet. Late Harvest Moscato is usually around this sweetness
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Pour wine into molds. Add in variety of mixed fruit. Try to squeeze quite a few pieces inside so that the fruit does not float to the top. Freeze until set. Eat immediately once removed from freezer as they melt fast.