Orange Blackberry Sangria Popsicle Recipe

Recipe adapted from Shelly Kaldunksi's "Ice Pops"

Orange-Blackberry Sangria Popsicles
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Orange-Blackberry Sangria Popsicles
Prep Time
Cook Time
Total time: 30 minutes
  • 2 oranges
  • 1 750 ml bottle light, dry, fruity red wine (such as Rioja or Beaujolais)
  • ¼ cup, plus 2 tablespoons sugar
  • 1 small tart green apple, such as Granny Smith--peeled, cored and cut into ½-inch pieces
  • 1 cup blackberries
  • Pinch of salt
  1. Using a vegetable peeler, remove 5 wide strips of zest from one orange. Juice the zested orange and strain into a measuring cup (you should have ⅓ cup of juice). Cut the top and bottom from the remaining orange. Set the orange upright and, following the contour of the fruit, cut off the peel, pith and membrane. Holding the orange over a bowl, cut along each side of the membranes between the sections. Let each section fall into the bowl along with any juice. Cut the sections into ½-inch pieces.
  2. In a large saucepan, bring the wine to a boil over mediumhigh heat. Reduce the heat to low and simmer until reduced to 2 cups, about 5 minutes. Add the sugar, orange zest, orange juice, orange pieces, apple, blackberries and salt. Pour in 6 tablespoons of water and stir until the sugar has completely dissolved. Remove from the heat and let cool to room temperature.
  3. Pour the mixture into the ice-pop maker, filling each compartment up evenly and ensuring that each pop has the same amount of fruit. Let freeze until solid, about 9 minutes. Serve immediately.
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