White Peach Sangria Popsicles



barleymash White-Peach-Sangria-Popsicle-3 webIn hot summer months, popsicles are a fun way to enjoy a refreshing cocktail. Here’s a recipe from Barleymash Pastry Chef Jess DiBona with a luscious combination of fruity flavors. You’ll need popsicle molds and wooden popsicle sticks soaked in water for 10 minutes.

White Peach Sangria Popsicles
Makes 15-20 popsicles, depending on mold size

12 oz. white wine
4 oz. light rum
12 oz. peach nectar
1/4 c. agave nectar
2 oz. orange juice
1/2 c. white peaches, diced
1/2 c. strawberries, diced
1/2 c. raspberries
1/2 c. apricots

Combine all liquid ingredients in a large bowl and mix until combined. Add more agave nectar if a sweeter flavor is preferred.

Combine all diced fruit in a large bowl and add a tablespoon of fruit to the bottom of each mold.

Place liquid ingredients in a measuring cup with a pour spout and fill each mold up to 1/2 inch from the rim.

Place wooden popsicle sticks that have been soaked in water for 10 minutes in the center of each mold. Place mold in freezer for 24 hours.

To remove popsicles, dip the mold for a couple of seconds in hot water and slowly pull on the sticks.

Barleymash Chef-Jess web

Pastry Chef Jess DiBona
Barleymash
600 Fifth Ave.
San Diego, CA 92101
619-255-7373
barleymash.com

Edit ModuleShow Tags

Related Articles

Fig Bread Pudding

Fig Tree Café Executive Chef Alberto Morreale answers the question, “What’s for dessert?” with this warm bread pudding sweetened with figs and redolent with vanilla and rum.

Strawberry Shoals

Nothing says summer like fresh-cut strawberries and Kensington’s Fish Public Strawberry Shoals cocktail. Indulge your taste buds with the tantalizing blend of strawberry-infused vodka and hand-squeezed lemon juice served over ice with a dash of simple syrup and garnished with a skewer of fresh, ripe strawberries.

Shrimp and Roasted Garlic Ravioli

Fresco Trattoria & Bar Chef Leone D’Arcangelo won the Top Chef title in a regional contest that included the finest chefs in Southern California with Fresco’s signature ravioli stuffed with shrimp and ricotta cheese and completed with a Mare Monte sauce.

Artichoke and Burrata-Stuffed Squash Blossoms With Blistered Tomatoes

Aron Schwartz, Marina Kitchen’s executive chef, highlights the fresh flavors of summer with an artichoke and burrata-stuffed squash blossom recipe. The dish uses organic ingredients easily found at local farmers markets.

Add your comment:
Edit Module Edit Module
Edit ModuleShow Tags Edit ModuleShow Tags

Give A Gift

Edit ModuleShow Tags Edit ModuleShow Tags

Popular Articles

  1. Bound to Inspire
    The San Diego Museum of Art gathers readers for a book club that includes docent-led exhibition...
  2. The Big Picture
    Other than the approach to the front door, the La Jolla home remodeled by architect Dustin...
  3. A Breath of Fresh Air
    An infinity-edge pool drops off above a lower lot purchased by the homeowners of this custom...
  4. Up, Up and Away
    As daylight turns to dusk, the rooftop aerie comes alive with dramatic lighting and the glow from...
  5. Grounded and Centered
    A former avocado orchard in Fallbrook plays with formal and informal spaces, color, shapes and...
Edit Module