How to make peach sangria popsicles, plus a tip for peeling peaches

If you’re looking for an adults-only dessert idea, try boozy popsicles. Combine liquor with something sweet or two and freeze. It’s a fun way to keep cool during the dog days of summer, and it’s easy and fun.

Enjoy your frozen sangria on a stick, combining pureed peaches with vanilla, rose wine and just enough sugar to sweeten. Garnish each popsicle with thinly sliced peaches and fresh raspberries for a touch of color and added flavor. It’s just one of a number of frozen cocktail ideas we have in our recipe database.

And though you don’t need to peel the peaches before using them in this recipe, many recipes call for slipping the leathery skins before adding peaches to a dish. Here’s a quick video tip for peeling peaches:

PEACH SANGRIA POPSICLES

Total time: 20 minutes, plus freezing time | Makes about 15 (3-ounce) popsicles

3 peaches

1 vanilla bean

1 bottle rose wine

1 cup sugar

Very thin peach slices, for garnish

Fresh raspberries, for garnish

1. Coarsely chop the 3 peaches, discarding the seeds, and purée the peaches using a blender or food processor. Strain the purée into a large bowl, discarding any large bits.

2. Seed the vanilla bean, then place both the pod and seeds in a non-reactive 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 the bowl with the purée, discarding the vanilla pod. Stir or whisk in the rest of the wine.

3. Place a very thin peach slice, along with a few raspberries, into each popsicle mold. Pour some of the mixture into each mold, leaving about a half-inch of space at the top. Place the lid on the molds and fit each with a wooden stick. Freeze until solid, 3 to 4 hours. Remove the popsicles, run the molds briefly under warm water to loosen, then pull the popsicles from the molds. Wrap the popsicles in plastic wrap and freeze if not serving immediately. The frozen popsicles will keep 1 to 2 weeks.

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