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Peach Sangria Popsicles
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Cocktails on a stick? It’s happened before (hello, Skinny Margarita Popsicles!), and it’ll happen again thanks to this boozy fruit-filled recipe for Peach Sangria Popsicles.
But when it comes to mixing alcohol with dessert, there’s one simple trick: Don’t overdo it on the sugar content of your cocktail. Booze + excess sugar = one seriously unsweet hangover. So I’ve skipped the added sugar altogether in this popsicle recipe and instead relied on a splash of peach juice and the natural sweetness of the fruit itself to balance out the dryness of the white wine.
If you’ve got a serious Peach Sangria Popsicle craving but don’t own popsicle molds, you can always MacGyver your way into creating these cocktails on a stick by simply using shot glasses (or, let’s be honest, regular size glasses) in place of the popsicle molds. Simply run them under warm water as you would a regular popsicle mold, then twist, eat and put the “happy” in Happy Hour.
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Peach Sangria Popsicles
- YIELD: 8 (3-ounce) popsicles
- 1 cup white wine
- 3 Tablespoons Grand Marnier orange liquor
- 2/3 cup peach juice
- 1/4 cup club soda
- 1 Tablespoon freshly squeezed lime juice
- 1 1/3 cups diced mixed fruit (such as peaches, strawberries and pineapple)
- Popsicle molds
In a large pitcher or liquid measuring cup, whisk together the white wine, Grand Marnier, peach juice, club soda and lime juice.
Divide the diced fruit evenly among the popsicle molds then pour the sangria mixture on top to fill up the molds. Freeze the popsicles for 1 to 2 hours (depending on the temperature of your freezer) until they've firmed up slightly then insert the popsicle sticks and return the popsicles to the freezer until they are frozen solid, at least 6 hours.
This recipe makes enough to fill eight 3-ounce popsicle molds but it can be easily doubled or tripled to make a larger quantity.
If you can't find peach juice at your local grocery story, feel free to swap in pineapple juice or apple juice.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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