White Sangria Ice Pops

1. 1

   Put the chopped fruit in a bowl with the white wine and orange-flavored liqueur, if using. Allow fruit to macerate for at least 20 minutes. Set aside.

2. 2

   In a small saucepan, combine the white grape peach juice and sugar. Cook, stirring constantly over medium heat, until the sugar dissolves. Turn off the heat and cool.

3. 3

   Strain the fruit, reserving both wine and fruit. Stir the wine into the sweetened grape peach juice mixture. Add the orange juice and salt. Set aside.

4. 4

   Divide the fruit evenly into the ice pop molds (recipe will yield about 8 standard size pops), and pour in the wine/juice mixture, leaving a little room at the top of each mold, as the mixture will expand as it freezes.

5. 5

   Freeze until the mixture is semi-frozen, at least 2 hours, before inserting popsicle sticks so they will stand straight on their own. Then freeze until completely set, at least several hours, or preferably overnight. Un-mold the popsicles by dipping the molds for a few seconds into a bowl with tall sides that you've filled with lukewarm water. Pull stick up gently to release the ice pops. Enjoy!

6. 6

   Adapted from Serious Eats.

* Per serving · 4 servings · Values may vary.

No additional tips available.