Deep red, icy and tart with orange and lime, these little frozen sangrias crunch like a sorbet and melt slowly on the tongue. A lime wheel threaded onto each stick makes a handle and a garnish in one.
12¾ oz
dry red wine half a bottle
6 oz
orange juice freshly squeezed
3 oz
lime juice freshly squeezed
2 oz
reposado tequilae.g. Don Julio · Patrón · Herradura · Espolòn · El Jimador
2 oz
triple sece.g. Cointreau · Bols · Marie Brizard · DeKuyper · Giffard
2
lime sliced into wheels, for the sticks
Garnish: Lime wheel on the stick · Ice: Served up, no ice
Sangria Popsicles
Icy, fruity and tart with red wine, orange and lime, a hint of agave and orange liqueur. Soft and sorbet-like in texture.
Sangria popsicles are a modern party idea rather than a classic, combining two familiar things: Spanish-style red wine punch and the ice pop on a stick. The frozen treat on a stick is usually credited to the American Frank Epperson, who patented it in the 1920s and whose name for it, the popsicle, stuck.
This version gives the sangria a Mexican accent with reposado tequila and triple sec, somewhere between sangria and a frozen margarita. Because the mix contains alcohol, it freezes softer than a juice pop, which gives it a pleasant, slightly slushy bite. They are made in shot glasses, so each one is a small, measured serving.
Yes, at this ratio of wine and spirits to juice. Too much alcohol keeps them slushy.
About 16 to 20, depending on the size of your shot glasses or moulds.
Yes, brandy is the classic sangria choice and works well here too.
The perfect sound
Frozen fruit on a hot garden afternoon.
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