Recipe by Alexandra Fleischman
Last week, I shared one of my favorite summertime ways to enjoy a drink: frozen. This week, we’re at it again, except this time I’m starting out with wine. Like a glass of sangria, clerico, or even a spritzer, this is wine in a different (read: more fun, less classy) form. And it’s still really, really good.
The ingredient measurements are left open. Depending on the size of your popsicle mold, you’ll need more or less than I used. (Mine makes three 2-0z. pops in one go, which is pretty small.) But if you end up with leftovers, don’t worry. Unless you end up imbibing what’s left in the cup, make a granita. Pour the leftover onto a plate or sheet pan, freeze, and then scrape off with a fork. Then, serve like a shaved ice and enjoy with a spoon.
This doesn’t yield a sugary popsicle. If you think you’ll want it on the sweeter side, add more sugar or more juice. You don’t need the best wine, either, because you’ll be adding both sugar and juice. (I didn’t even need a bottle opener for what I bought.)
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Prep time: 5 minutes
2 parts fruity white wine (I used a Sauvignon Blanc)
1 part light-colored fruit juice (I used apricot nectar)
1 tsp sugar (per popsicle)
1 squeeze of lemon (per popsicle)
Brightly colored berries for garnish (something that pops against the color of the wine)
1. Combine the first four ingredients, stirring so that the sugar dissolves. Pour into popsicle mold, and allow to freeze.
2. Optionally, use fruit or berries for garnish. Pour a third of the mixture into the popsicle molds, and allow to freeze partially. Place a berry or fruit chunk in the mold, and pour in more of the mixture. Allow to freeze (at least partially) before adding more fruit.