Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Sangria on a Stick

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

1 comment:

cherub*wishes said...

Is it Summer yet??? I want one of these too even though I'm freezin' my tushie off right now LOL!!


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