Bobby Flay’s Sangria Ice Pops
Recipe information
Yield
10 to 12 popsicles
Ingredients
1 (750-ml) bottle fruity red wine
1 large Granny Smith apple, cored and chopped
1 large ripe pear, cored and chopped
2 plums, pitted and chopped
1 orange, chopped (with skin on)
1 cup unsweetened pomegranate juice
1/4 cup fresh orange juice
1/4 cup red grape juice
1/4 cup Simple Syrup (see page 177)
2 tablespoons light corn syrup
Preparation
Step 1
Combine the wine, apple, pear, plums, and orange in a large saucepan and boil over high heat until the wine is reduced by half, about 12 minutes. Transfer to a large bowl or pitcher. Stir in the pomegranate, orange, and grape juices, the simple syrup, and the corn syrup. Cool to room temperature. Then cover and refrigerate for at least 4 hours and up to 2 days. (The longer it sits, the more flavor it will have.)
Step 2
Place the pop molds in the freezer 1 hour before filling.
Step 3
Strain the mixture into a bowl or pitcher and fill the ice pop molds, leaving a little room at the top. Freeze until solid, at least 4 hours.
Step 4
Dip the molds in lukewarm water to loosen the ice pops, and then pull them out.
