It’s vacation week! Which means that boozy popsicles are on the menu.
We’re in Ocean City, NJ for the week with two other families with babies under 18 months. It’s been fun so far and is definitely different from other vacations we’ve had so far (in a good way). Lots of beach time and boardwalk food are in the near future, and I can’t wait.
We took the babies to the beach for the first time yesterday and they loved it. It was a new and bewildering experience, but they ended up playing in the sand and frolicking in the shallow tide. It makes my heart full and happy to see Kieran experiencing these things for the first time and to make family memories with some of our best friends.
Once the babies are in bed each evening, we parents get some unwinding time out on our deck with a nice sea breeze, the boardwalk ferris wheel glowing on the horizon, and some celebratory cocktails. Everything from mojitos to boozy root beer to sangria.
If I had brought my popsicle molds down with me, we’d be enjoying these fruity, boozy pops every night (and probably during the day as well because…well…vacation!). They are the perfect summer evening treat.
They start out with some rosé wine that has been slightly sweetened with simple syrup and spiked with a little elderflower liqueur. They’re chock full of summer berries, tart green apples, and thinly sliced lemon and lime.
The best part? The texture. Because the base is mostly alcohol, they never get super hard or icy. Instead, they get just hard enough to stay formed but they’re also kind of slushy once you unmold them. They can be a little messy, but they are super refreshing and extra delicious. They kind of remind me of boozy Italian ice (or water ice if you’re a local).
I recommend eating these out of a small cup. If they melt, you’ll still have delicious sangria to enjoy!
Another thing that’s awesome about these is that they are completely customizable. Use white or red wine if that’s what you prefer/have on hand. Switch up the fruit. Switch the liqueur to Grand Marnier or fruity rum. Play with the flavors to see what you like. At the end of the day, you’ll still have a fun summer dessert cocktail to enjoy.
Perfect for chasing down funnel cake and boardwalk fries.
Good stuff.
Rosé Sangria Popsicles
- Yield: 12 popsicles 1x
Ingredients
- ½ of a (750-mL) bottle rosé wine
- ¼ cup simple syrup (See NOTE)
- 2 tablespoons St. Germain liqueur (or other liqueur of choice)
- 1 lemon
- 1 lime
- 1 cup chopped fruit of choice (I used strawberries, green apples, and blueberries)
Instructions
- Combine the wine, simple syrup, and liqueur in a large measuring cup or pitcher.
- Cut the lemon in half and squeeze one half into the measuring cup/pitcher. Cut the remaining half into thin slices. Also thinly slice the lime.
- Add the lemon and lime slices, along with the other assorted fruit to your popsicle molds, dividing things up as evenly as possible.
- Pour the wine mixture over the fruit and then place in the freezer for an hour to an hour and a half. Insert popsicle sticks into the molds and then return them to the freezer for another 8 hours (or more).
- Allow the popsicle mold to sit at room temperature for a couple minutes before unmolding the popsicles. Enjoy immediately. These are a tad slushier than standard popsicles because of the high alcohol content, so they may melt quickly!
NOTE:
- To make simple syrup, combine equal parts water and sugar (I usually do 1 cup of each) in a small pot and bring to a boil. Simmer the mixture, stirring occasionally, until the sugar is completely dissolved in the water. Remove from heat and allow to cool completely before using. Store any unused syrup in a sealed container in the fridge.
- For this recipe, I used ¼ cup but the amount of syrup you add depends completely on your taste as well as the dryness of the wine you choose. Taste your mixture prior to freezing and adjust the amount as needed!
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
Freeway recipes!
These look equally delicious and beautiful!