While it is still a few weeks until the official start of summer, beach weather is already upon us here in Southern California.  So this morning, I took a little time out from all the household chores and errands to relax and enjoy the moment. Don’t you just love “me” time?  I grabbed a couple of beach towels, sunscreen, and some magazines, and headed out….to my backyard.  Fortunately for me, when going to the beach isn’t an option, I can still enjoy the sunshine and the slightest of ocean breezes right in my own backyard. No crowds. No traffic or parking hassles. No sand to make a mess. Just peace and quiet, except for the lyrical chirping of the birds fleeting about.

When I got hungry, I went inside and made lunch. When I got thirsty, I grabbed a cold diet soda from the fridge.  When I got hot, I reached for one of these White Sangria Ice Pops. Aaaaah! It was definitely the perfect warm weather treat – cool, refreshing and fruity, with a little kick.

I love to make my own popsicles for when the weather warms up. They’re so easy and the flavor combinations are endless.  These ice pops are very refreshing and make excellent use of seasonal fruits. Use the recipe below as a guide and make them with your favorite combination of fruits and juices. For kid-friendly pops, just replace the wine with more juice.

For some tips on how to make boozy ice pops, or, poptails, click here.

White Sangria Ice Pops
Yields 8 ice pops

Ingredients:
1 cup white wine*
1 1/2 cups mixed chopped fruit (I used peaches, nectarines, plums, and mango)
1 1/4 cups white grape peach juice or any white juice you desire (I used Welch’s brand)
1/4 cup orange juice
5 tablespoons sugar
pinch salt

*Note: (Optional) I used 7 ounces white wine and 1 ounce Grand Marnier. You may use any orange-flavored liqueur you desire.

Method:
Macerate the chopped fruit in white wine and orange-flavored liqueur, if using, for at least 20 minutes. Set aside.

In a small saucepan, combine the white grape peach juice and sugar. Cook, stirring constantly over medium heat, until the sugar dissolves. Turn off the heat and cool.

Strain the fruit, reserving both wine and fruit. Stir the wine into the sweetened juice mixture. Add the orange juice and salt. Set aside.

Divide the fruit evenly into the ice pop molds, and pour in the wine/juice mixture, leaving a little room at the top of each mold, as the mixture will expand as it freezes.

Freeze until the mixture is semi-frozen, at least 2 hours, before inserting popsicle sticks so they will stand straight on their own. Freeze until completely set, at least several hours, or preferably, overnight. Unmold the popsicles by dipping the molds for a few seconds into a bowl with tall sides, filled with lukewarm water. Pull stick up gently to release the ice pops. Enjoy!

Adapted from Serious Eats.

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