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Sangria Pops

10 ice pops

Chef notes

Ruby, fruity and … gently boozy! This pop-tail hits the spot. It's a fun and flirty (adult-approved) way to enjoy a poolside pop. You can use any wine you have on hand — white, red or rosé — you name it. And while most sangrias have simple syrup or added sugar, this rendition is sweetened to perfection with your favorite fruit juice (any 100% variety will work). I love to add sliced red grapes, strawberries and fresh blueberries for a sweet surprise, but you can add thinly sliced peaches, blackberries and raspberries, too; just make sure you cut small enough pieces, so they easily fit in each compartment and float in the juicy mixture. Joyful tip: I recommend serving it in a glass or paper cup so guests can rest the pop between licks … and sip the drippings.

Technique tip: No ice pop mold? No problem! Fill small paper cups half to 3/4 full, and add fruit until cups are filled to the top. Cover each cup with tin foil and poke the wooden sticks through the center, then stash in your freezer.


  • 1 cup red wine
  • 1 cup cranberry, apple or grape juice
  • 1/2 cup sliced red grapes
  • 1/2 cup sliced strawberries
  • 1/4 cup fresh blueberries


Add the wine and juice into a bowl and stir. Pour the contents into a measuring cup so it's easier to pour into the ice pop compartments. Fill each compartment about half to 3/4 full and drop in pieces of fruit until all the compartments are filled to the top. Cover with ice pop lid and insert wooden sticks. Freeze for at least 4 hours, up to overnight.