Red Sangria Popsicles
Whether it’s an incredibly hot night or just a lazy afternoon, here’s a tempting way to enjoy sangria with fresh peaches. For a little texture, finely dice one of the peaches and add it at the end. Otherwise, add both peaches in the beginning. Serve with Mexican wedding cookies.
2 ripe medium-size peaches, peeled
3 tablespoons extra fine sugar
3/4 cup red wine, like cabernet sauvignon or pinot noir
1/4 cup fresh orange juice
1/4 cup ginger ale
2 tablespoons fresh lime juice
2 tablespoons Triple Sec
Popsicle molds or Dixie cups
- Cut up one of the peaches and place it and the sugar in the jar of an electric blender and purée until smooth. Or purée both peaches. Add the wine, orange juice, ginger ale and triple sec.
- Finely chop the remaining peach and add to the mixture, if you did not use it in the beginning.
- Pour the liquid into six popsicle molds, leaving about ½-inch space at the top for expansion as it freezes. Add the handles and chill until solid, at least 6 hours. Or use Dixie cups, adding small wooden after the mixture begins to freeze.
- Remove from the freezer, run each popsicle individually under hot water for a few seconds to loosen, slide out, put it in a plastic baggie and store in the freezer until ready to serve. Popsicles will keep for at least a week or longer.