Sangria Popsicles – popsicles of wine, juice and fruit – are light, refreshing, and just a bit boozy. And a fun way to cool off on a hot summer afternoon!
It feels like overnight, we went from spring to summer. Weather pretty much went right from low 70s – beautiful weather, open windows, and light breeze – to the upper 80s, hot, sunny, and no wind whatsoever. Stifling. Our spring was longer than usual, but not quite long enough for me.
And so, when some of my friends at From Our Dinner Table planned to celebrate today with recipes using wine, I immediately knew I wanted something that was going to be perfect for the increasingly summer weather – a popsicle! It’s been several years since I’ve made sangria popsicles, but I still remember how much my husband and I enjoyed them.
These sangria popsicles light and refreshing, and just a bit boozy. They are sweetened ever so lightly with just a bit of sugar.
Recipe Notes for Sangria Popsicles:
- Yield will depend on the size of your popsicles and the number of raspberries you use. With a 4-oz. mold (both the Amazon affiliate links below are 4-oz. molds but in different shapes – I have both sets), I made 8 popsicles.
More Great Recipes with Wine:
- Chicken and Mushrooms in a Garlic Wine Sauce from Hezzi-D’s Books and Cooks
- Chicken Marsala from Art of Natural Living
- Sangria Popsicles from Books n’ Cooks
- Slow Cooker Pork Tenderloin with Red Wine Herb Sauce from Cheese Curd in Paradise
- Tuscan Meat Ragu from That Recipe
Sangria Popsicles - popsicles of wine, juice and fruit - are light, refreshing, and just a bit boozy. And a fun way to cool off on a hot summer afternoon!
- 1 1/2 c. red wine I used a malbec
- 2 Tbs. sugar
- 1 c. pomegranate juice
- 1 c. fresh raspberries
In a small saucepan set over medium-low heat, combine wine and sugar. Cook, stirring occasionally, until sugar is melted, about 3-5 minutes. Remove from heat and set aside to cool completely, about 2 hours.
Once wine is cool, stir in pomegranate juice.
Divide raspberries evenly between popsicle molds. (I used 4-5 raspberries per popsicle.) Top with wine-juice mixture, leaving a 1/4 inch space at the top of each mold. Place stick in and transfer popsicles to freezer.
Freeze at least 12 hours, or overnight.
- This recipes makes about 8 4-oz. popsicles. You may get a few more or less based on the size of your molds and the amount of berries used.
- Variation: Swap the raspberries for diced strawberries!
This recipe was barely adapted from Chef Savvy.