Recipe: Strawberry Sangria Ice Pop Cocktails
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
3 ice pops
Ingredients
  • ½ cup light brown sugar
  • ½ cup water
  • 1 teaspoon dried hibiscus flowers
  • ¾ pound strawberries, stemmed and hulled
  • ¾ pound (2 large) yellow peaches
  • 1 cup Cabernet Sauvignon
  • 3 teaspoons dried cranberries
  • Prosecco or sparkling rosé, for serving
Directions
  1. In a small saucepan, combine the brown sugar, water and hibiscus flowers over medium heat. Bring to a simmer and stir until the sugar has completely dissolved and the flowers have rehydrated, 3 minutes. Remove from the heat and let the mixture steep while it cools. Once cool, strain the syrup into a blender, discarding any solids.
  2. To the blender, add the remaining ingredients, except for the sparkling wine, and purée until smooth.
  3. Pour into ice pop molds and freeze until solid, 4 to 6 hours.
  4. Run the molds under room-temperature water for a few seconds to release them, then place each ice pop into a glass of Prosecco or sparkling rosé, and serve immediately.