White Peach Sangria Popsicles

In 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.

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