Blackberry Orange Sangria Ice Pops

Blackberry Orange Sangria Ice Pops

Sangria + Ice Pops = Oh Yes I Did.

This is the other (and final for the season) blackberry recipe I promised to share with you. And it’s a doozy of a good one, one that might make you a bit doozy if you eat too many of them. Haha!

blackberry sangria ice pop mix

Bad jokes aside, this one is a huge winner. As Matt said, “Wow. It’s sangria… in an ice pop!” No false advertising here, I assure you. And of course what I’m really sharing here is the method for transforming sangria into an ice pop – you can vary up the specific ingredients however you please.

instant ice pop maker

Blackberry Orange Sangria Ice Pops

The only recipe note I have on this one is to please be careful pouring, as there are chunks of fruit in the liquid, and it will spatter all over if you pour too fast. And due to its rich, deep purple-red color, I’d advise having paper towels extremely handy when you are pouring into the ice pop molds. We all know how red wine can stain if not mopped up immediately. Oh, and if your ice pop molds don’t come with a spill guard, use an apple slice for that purpose (when you remove the frozen ice pops from the mold, quickly slip a slice of apple onto the stick at the base of the treat). Again, that deep purplish hue will stain like nobody’s business, so just something to watch out for. But, the good news is that the kids aren’t eating this one, so it’ll be easier to control for that! Enjoy!

Blackberry Orange Sangria Ice Pops

{One year ago: Baba Ghanoush}

Source: adapted from Ice Pops by Shelly Kaldunski

Ingredients:
2 oranges
1 (750-ml) bottle light red wine, such as Rioja
¼ cup plus 2 tbs granulated sugar
1 small tart apple, peeled, cored, and diced
1 cup fresh blackberries
Pinch of salt

Directions:
Juice 1 orange into a measuring cup. You should have 1/3 cup. Cut the top and bottom from the remaining orange, then use a sharp knife to cut off the peel. Holding the orange over a bowl, cut along each side of the membranes between the sections. Let the sections fall into the bowl along with any juices. If your first orange didn’t give enough juice to make 1/3 cup, add any juice in the bowl to the measuring cup. Chop the orange segments into about a ½-inch dice and set aside.
Place the blackberries in the same bowl and mash with a wooden spoon or a potato masher. Add the diced oranges and apples and stir to combine. Set aside.
In a small saucepan, bring the wine to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to 2 cups, about 5 minutes. Lower the heat level to low. Add the sugar, orange juice, bowl of fruit, and salt. Add 6 tbs of water. Stir until the sugar dissolves completely. Remove from the heat and let cool to room temperature. Place in the refrigerator until thoroughly chilled.
If using conventional molds, divide the mixture among the molds, cover, and freeze until solid, about 4 hours, inserting the sticks according to manufacturer’s instructions. If using an instant ice pop maker, follow the manufacturer’s instructions to freeze the pops (mine took 9 minutes). Unmold and enjoy!
Makes 12 to 14 ice pops.

One response to “Blackberry Orange Sangria Ice Pops

  1. Pingback: Summer Produce Recipe Round-Up | The Texan New Yorker

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