We’re a little late in posting this week, but hopefully you’ll agree that this week’s recipe was worth the wait; we’re making sangria popsicles!
Given the incredibly hot and humid weather we’ve been experiencing, these should be the perfect way to indulge and stay cool. Just remember to consume responsibly!
Follow the jump for the full recipe!
Rosé Sangria Popsicles with Raspberry, Rhubarb and Grapefruit
makes approx. 12 popsicles (depending on size of moulds)
You will need:
- 2 cups rosé wine (choose one with flavours that complement the fruit you use in the rest of the recipe – ours was a blend of Pinot, Gamay, Merlot and Shiraz, with flavours of red berries and licorice, and aromas of sour cherry, watermelon and strawberry, so we opted for a raspberry-rhubarb pairing, with grapefruit to offset the sweetness)
- 1/2 grapefruit (or 1 lemon, if you’d prefer)
- 1 pint raspberries (reserve some to add to popsicles whole)
- 1/2 to 1 cup simple syrup
- 1 stalk rhubarb, chopped
- measuring cups
- blender or food processor
- cutting board and knife
- pot and wooden spoon
- popsicle moulds and sticks
Step 1: chop rhubarb and make simple syrup
Wash and chop your stalk of rhubarb. In a pot over medium heat, bring 1/2 cup of water and 1/2 cup of sugar to a boil – just to dissolve sugar. Once sugar is dissolved, add rhubarb and bring to a simmer. Cook until rhubarb is soft, then remove from heat.
Step 2: purée rhubarb simple syrup and raspberries, add grapefruit and wine
Pour your rhubarb simple syrup and 3/4 of the raspberries into your blender and purée. Then juice your grapefruit and add the juice, along with your rosé wine, to the blender and pulse to combine.
Step 3: Pour into moulds
Add a few whole raspberries to each mould, if possible, then pour in your wine-simple syrup mix. Freeze until solid, then enjoy!
We had some technical difficulties with our popsicles moulds, unfortunately (the sticks were flawed, and slipped out of the popsicles despite every effort to ease the frozen treats out of the moulds), which is why we don’t have any shots of the end result to show you. They were nevertheless delicious, and so we’ll definitely be making this recipe again later this summer and will provide pictures then!
I’d highly recommend adding whole raspberries to your popsicles moulds, if possible, since they add a lovely tartness and fresh fruitiness to balance the sweetness of the popsicles. There’s also just something fun about biting into a whole frozen raspberry, and they certainly look pretty floating around in the middle of these pink pops!
Have you ever made wine popsicles? What are some of your favourite flavour combinations? Do you have any tricks for getting them out of the moulds?
Share your thoughts, tips and tricks by leaving a comment!
Please note: these popsicles are for ADULTS ONLY and should be consumed in moderation, just like all alcoholic beverages. On hot days, make sure to stay hydrated (especially if you’re consuming alcohol!).