White Sangria Paletas Recipe

1. 1

   Combine the wine and the fruit in a bowl and allow to macerate for at least 20 minutes.

2. 2

   Meanwhile, put the grape and peach juices and the sugar in a small saucepan over a moderate flame and cook, stirring constantly, until the sugar dissolves. Turn off the heat and cool.

3. 3

   Strain the wine-soaked fruit, reserving both wine and fruit.

4. 4

   Stir in the wine into the cooled juice mixture, along with the lemon juice and salt.

5. 5

   Divide the fruit evenly into the paleta molds, and pour in the liquid mixture (leave a bit of room at the top of each mold, as the mixture will expand as it freezes).

6. 6

   Freeze; insert a stick once the mixture is semi-frozen so the stick will stand on its own. Freeze until completely set, at least several hours. Unmold the paletas by dipping the molds into a pan with tall sides, filled with warm water. Leave for a few seconds and pull up gently.

* Per serving · 4 servings · Values may vary.