Peach Sangria Popsicles

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Name Amount Measure
Vanilla Bean1
Rose Wine1bottle
Thin Peach Slices
Fresh Raspberries


Coarsely chop the peaches, discarding the seeds, and puree using a blender or food processor. Strain the puree into a large bowl, discarding any large bits. Seed the vanilla bean, and then place both the pod and seeds in a nonreactive saucepan, along with half of the wine and sugar. Gently warm the mixture over low heat, stirring constantly until the sugar is dissolved. Strain the mixture into a large bowl with the puree, discarding the vanilla pod. Stir or whisk in the rest of the wine. Place a very thin slice of peach and a few raspberries into each Popsicle mold. Pour some of the mixture into each mold, leaving about ½ inch of space at the top. Place the lid on each mold and fit with a wooden stick. Freeze until solid, about 3 to 4 hours. Remove the popsicles, run the mold briefly under warm water to loosen, and then pull the popsicles from the molds. Wrap the popsicles in plastic wrap and freeze if not serving immediately. The frozen popsicles will keep about 1 to 2 weeks. Makes about 15 3ounce popsicles.