This recipe is from a small ice-pop shop in Durham, NC called Locopops.
Summer just isn't complete without a frozen sangria on a stick!
1/3 cup granulated sugar
1/2 teaspoon ground ginger
Zest of 1/2 lime
3 cups fresh pineapple chunks (about 1 pound)
2 dried start anise pods
1 1/2 tablespoons white rum
Juice of 2 to 3 oranges (2/3 cup)
2 1/2 cups dry white wine
Heat a nonstick skillet over medium high heat. In a medium bowl, combine the sugar, ginger and lime zest. Add the pineapple and toss.
Scrape the pineapple into the skillet, add the star anise and cook, without stirring, until the pineapple caramelizes, 5 minutes.
Stir in the rum and let the alcohol burn off, about 3 minutes.
Remove from heat and stir in the orange juice, scraping the bottom of the pan; let cool.
Discard the anise.
Puree the fruit mixture in a blender.
Stir in the white wine and pour the mixture into ice-pop molds.
Freeze until solid, about 4 hours.
Makes 12 pops.
prep time 20 minutes plus freezing
cook time 8 minutes