White Sangria Popsicles

Memorial Day is this weekend already! The unofficial start to summer feels like a bit of a surprise since it snowed in Park City just last week. But there’s no denying that school is almost out for a couple of months. Kids are getting antsy as the days are getting longer. The details of family trips are being worked out and adventures are being anticipated. Gardens are being tended or planted, cars are being washed, and this is the weekend to throw a big BBQ to say, “Welcome, summer!” with a crew of close friends.

Warm-weather food is a far cry from the way we eat during the snowy months in Utah. When the sun comes out, I crave something light, fresh, preferably grilled, preferably eaten barefoot at the table on the patio. I have put together Memorial Day menu compilations before (click here to drool) but I recently made something so fun and summery that it must be added to any BBQ menu…White Sangria Popsicles!

As a judge for the AOL Spring Food Awards, I got to test out these Zoku popsicle molds. Instead of a classic popsicle, I decided to make something for grown-ups! Remember when I made two kinds of sangria for our big summer fiesta? Sangria is easy to make and a great warm-weather cocktail, full of fruit and an absolute crowd-pleaser. These popsicles let you take your sangria on the go! How fun is that?

I started by cutting up some fruit, opting for grapes, apples, and strawberries. Any fruit will do, as long as you chop it small enough to fit into the mold. I wanted to be able to see the different fruits in the popsicle, so I sliced them thin. To make the sangria juice mixture, I used some apple juice, pineapple juice, and some of my favorite white wine. (I don’t care for the buttery, oaky flavor of Chardonnay and don’t think it would be as good in this sangria as a fruitier wine.)

Some cool features about the Zoku molds: it stands up on its own so it’s easy to fill, and the sticks have a base that snaps into the mold to keep things in place and prevent spills. To make the pops, I added fruit to each mold, making sure that some of each one was against the side so it would be extra pretty when they were done. Then I poured the wine/juice mixture over the fruit to the “fill” line, snapped the sticks and lids into place, and popped the whole thing in the freezer. I took a peek underneath and could tell these were going to be gorgeous!

I was right. The next day, despite a late-season storm, I pulled out one of the popsicle molds. I ran it under lukewarm water for just a second before sliding the popsicle out. YUM! Full of fruit and begging for me to take a bite!

These particular pops are sweet and have the distinct flavor of the wine I chose to use. You could mix up the juice- orange juice, lemonade, anything you like. You could switch up the fruit- oranges, blueberries, melon. You could use champagne or Prosecco instead of wine to make it fizzy. And don’t forget, there’s RED wine sangria, too!

These are just fun to have as an alternative to dessert or a cocktail at a party and ideal for a Memorial Day BBQ. I suggest kicking off your shoes, finding a sunny spot on a porch, welcoming summer, slurping a fruity sangria pop, and taking a moment to remember the servicemen and women who have died to give us the freedom to enjoy moments like these. That’s what Memorial Day is all about!

White Sangria Popsicles

You’ll need:

  • ½ bottle of fruity white wine, like Pinot Grigio
  • 2/3 cup apple juice
  • 1/3 cup pineapple juice
  • 12 grapes, halved
  • ½ apple, sliced
  • 6 strawberries, sliced
  • A popsicle mold (Zoku mold can be found here)

Combine the wine and juices. Place a few pieces of each type of fruit into each popsicle mold. Pour the wine mixture over the fruit to the “fill” line. Insert the popsicle sticks and freeze for a few hours. Hand these out at your Memorial Day BBQ or serve in a fun glass for a summertime happy hour treat! YUM.

More about the AOL Spring Food Awards.

More of the recipes I’ve contributed during the Food Awards.

All of my recipes can be found here.

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