Whew, y’all! It’s been a while since I posted on here!
We’re still working on making the new house pretty (we just bought curtains this month), and while I spend a good bit of time cooking, I just haven’t made the time to blog anything lately.
On Father’s Day, we made lunch for both families. We recently got a new grill, and what better way to break it in than to host a BBQ! We got steaks for our dads, and we grilled burgers/sausages/hot dogs for the families. For dessert, I made these summer sangria ice pops. 🙂
In hindsight, these ice pops sort of had a 4th of July theme going on, but really…with summer berries going strong, I couldn’t help myself! These are just so great for a summer-y dessert (for adults, of course)! The recipe is a few ingredients, and you could pretty much use any of your favorite fruits with the sangria base. 🙂
Summer Sangria Ice Pops
mildly adapted from The Brewer & The Baker
- 1/2 cup sugar
- 1/2 cup water
- 1 bottle of dry, white wine
- 1/2 cup orange liqueur
- 1 lemon
- 1 orange
- 2 cups chopped fruit (I used strawberries and blueberries)
- Place the sugar and water in a small pot, and cook on medium, until the sugar has fully dissolved. Set aside to cool.
- Add the wine, orange liqueur, juice of one lemon, juice of one orange and chopped fruit into a large pitcher. Once the syrup has cooled, add 1/2 cup of the simple syrup into the pitcher. Stir all ingredients together.
- Pour the sangria mixture (making sure to stuff it with the fruit) into an ice pop mold, filling just below the edge of the mold. (Side note: The mold I have has the molds with a cover that has slots cut into it for you to place the wooden sticks.) So, if you have a similar mold, after you pour in the sangria mixture, cover the pops, and place the wooden sticks in the slots, until it’s almost at the bottom of the pop mold.
- Freeze for 5-6 hours or overnight, until everything is solid.