Late Summer sweet watermelon paired with all the makings of Sangria. Watermelon Sangria Popsicles, are a frozen treat for those last few weeks of Summertime sunshine.
How was your weekend? I had a fun time cuttin up, eating lots of good food and being a little lazy. Yessss the last weeks of Summer beckon lazy days, if one can get away with it, anyway.
Enter popsicles. Since purchasing a popsicle mold earlier this Summer, popsicles have pretty much been stocked in the freezer. Watermelon Sangria Popsicles have been my favorite as of late. They are my idea of an easy (read: lazy) dessert or snack.
Watermelon is something I carve out a special place for in the fridge. No one dares to fill that space because as soon as the watermelon is gone, you can bet a new one will be in its place at the blink of an eye.
It’s totally worth having to work around it, as watermelons will be gone all too soon.
Something interesting I just learned about watermelon is it’s 92% water and has more lycopene, a powerful antioxidant, than any other fruit, including tomatoes.
It’s a refreshing, nourishing and delicious snack however you eat it. Even if a little booze is involved.
Watermelon Sangria PopsiclesLate Summer sweet watermelon paired with all the makings of Sangria. A frozen treat for those last few weeks of Summertime sunshine.Servings: 10 PopsiclesCalories: 1532kcal
For the Popsicles:
- 4 Cups Watermelon cut into small chunks, 600g
- 1/2 C White Wine I use Pino Grigio, 118g
- 1 oz Vodka
- 1/2 oz Cointreau
- 1 oz Simple Syrup* see note
For the Garnish (optional)
- 10, 1 " small wedges of watermelon rhine on, 2.54cm
- Place watermelon, wine, vodka, cointreau and simple syrup in a high speed blender. Blend on high until ingredients are smooth. Skim off foam and discard.
- For no garnish, pour mixture into the popsicle molds, wipe the top of the mold dry, place lid on popsicles and insert the popsicle sticks. Freeze overnight or at least eight hours.
- If a garnish is desired, pour mixture into the popsicle mold leaving 1/4" (6.35mm) of head space. Place popsicle mold in freezer without lid. Wipe the top dry. Freeze for one hour. Insert the garnish in each popsicle, place lid on top, insert popsicle sticks. Freeze overnight or for at least 8 hours.
- To release the pops, I turn the mold on its side and run water over the mold on both sides. I usually have to pry the lid off, wedging a fork in between the lid and mold, especially if I forgot to dry the top of the mold off before freezing. Gently wiggle the popsicle stick to remove the popsicle... be careful here, as I've broken the stick several times.
- Store popsicles in a plastic freezer bag or covered container with parchment layered between the popsicles for up to one week.
Notes*For the simple syrup, combine equal parts water and sugar, I use 1/2 C water and 1/2 C sugar, into a small sauce-pot. Bring to a boil, swirl and allow sugar to dissolve. Cool, then use in popsicles. Store leftovers in covered container in refrigerator for up to two weeks.
Nutrition (estimated per serving):Calories: 1532kcal | Carbohydrates: 381g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 5621mg | Fiber: 20g | Sugar: 313g | Vitamin A: 28511IU | Vitamin C: 406mg | Calcium: 352mg | Iron: 12mg
Thank you for reading! If you make this recipe, be sure to post it to Facebook, Instagram, or Twitter notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Follow me on Pinterest, too, for even more deliciousness!