Raspberry & Lime Sangria Popsicles
Okay, I love making popsicles, no surprise there. I've been wanting to make a wine popsicle for quite some time. But I wanted one that really showcased the wine. I love using wine as an ingredient but not just to dump it into some sangria with no consideration to the tasting notes.
Then I came across Robert Mondavi's Fumé Blanc at Whole Foods and I was sold. Not only the right price but bursting with citrus and quite herbal too. In past recipes I have added herbs to them for this very reason, they round out the flavors nicely. So I decided this would make an amazing raspberry & lime sangria, well...sangria popsicle.
If you do not have this Fumé Blanc on hand, no worries. You just need a white wine with some decent acidity to it, lots of citrus...but leaning towards lemon over lime. Also some minerality and herbal flavors, like honeysuckle or jasmine. Any white wine with those notes should work.
Add the 6 ounces of raspberries to a small sauce pan, sneaking a few. I mean, raspberries are freaking in season and these organic berries are delicious. Okay, mash them quickly before you eat them all!
Add 1/2 cup of the sugar to the raspberries (eating one more ain't gonna hurt nobody!) and then warm the mixture over a medium-low heat, until it just begins to bubble. This helps combine the sugar with the raspberries. Now remove them from the stove and let them cool. DON'T EAT ANYMORE! That was really more for me than you.
In a large measuring cup (one that at least holds 4 cups), juice the two limes. Notice my restraint on not eating the limes? Not the same as raspberries, lovely lovely raspberries.
Add the remaining half cup of sugar and let it sit for about 5 minutes, to dissolve. Don't just stand there and watch. Maybe put on Call Me Maybe and dance around for a few minutes, take a few shots of tequila and then drunk dial an ex? Just a suggestion.
Now that the sugar has dissolved into the lime juice, you should have about 1 cup of liquid. No biggie if you do not. Pop open that Fumé Blanc and add enough of the white wine so that you have 2 1/3 cups. By the way, this is the original vintage 1966 label. It's to celebrate Robert Mondavi's 100th birthday.
Okay, so you can do these pops one of two ways. You can make them exactly like I did and go for the food porn or you can make them straight up because ain't nobody got time for that! If you are doing them straight up, just ignore this next step.
So mix together the wine and lime mixture, and set aside about 1/2 cup of it. Take another lime, halving it length-wise and then slice it VERY thinly.
Add the raspberry compote to your lime and wine mix, mixing it well and divide it amongst the popsicle molds. Make sure to divide the chunky pieces of raspberries so that everybody gets some.
Now place them in the freezer.
If you are doing the food porn thing, you will notice that the pops did not fill up all the way. So, only freeze your pops for about an hour. Just enough so they mix is slushy like. Now add a lime slice to each pop and top it off with the remaining lime mixture. Pop them back in the freezer for about 10 hours.
Share this recipe
Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
GET MY SECRET RECIPES
Are you hungry? Subscribe to our weekly newsletter!