Sangria on a Stick

1. 1

   Heat a nonstick skillet over medium-high heat.

2. 2

   In a medium bowl, combine the sugar, ginger and lime zest.

3. 3

   Add the pineapple and toss.

4. 4

   Scrape the pineapple into the skillet, add the star anise and cook, without stirring, until the pineapple caramelizes, 5 minutes.

5. 5

   Stir in the rum and let the alcohol burn off, about 3 minutes.

6. 6

   Remove from the heat and stir in the orange juice, scraping the bottom of the pan; let cool.

7. 7

   Discard the anise.

8. 8

   Puree the fruit mixture in a blender.

9. 9

   Stir in the white wine and pour the mixture into icepop molds.

10. 10

    Freeze until solid, about 4 hours.

* Per serving · 4 servings · Values may vary.

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