The only thing better than a frosty beverage is… okay, there’s nothing better than a frosty beverage. But a grown-up popsicle is darn close
Sangria popsicles. Sangria on a stick. We had such fun with the margarita popsicles that instead of drinking the pitcher of White Sangria, we poured it into small cups and froze it.
They’re cold and refreshing. And like any other popsicle, they melt quickly in 103 degree weather. So maybe sit in the shade when you eat them. Or enjoy the view of summer from an air-conditioned room instead?
If popsicles aren’t you’re thing, grab a glass. This is my favorite white sangria recipe. I add 2 cups of sparkling water just before serving.
And instead of pouring it over ice, I use frozen peach slices as ice cubes. It keeps the sangria from getting watered down. And they’re delicious after they thaw
White Sangria Popsicles
Fresh fruit-studded White Sangria popsicles are the perfect summer treat.
1 bottle dry white wine
1/2 cup simple syrup
1/2 cup orange liqueur
2 cups chopped fruit (I used strawberries, green apples, peaches, and blackberries)
Combine wine, simple syrup, and orange liqueur in a large pitcher.
Juice 1 lemon into the pitcher.
Slice the other lemon thinly and then halve the slices. Add to the pitcher with the remaining fruit.
Pour into 3-ounce paper cups and freeze for ~2 hours until it starts to ice over.
Insert popsicle sticks and freeze for another 2-3 hours until solid.
To serve, carefully peel the paper cut away from the sangria pop starting with the seam.
We’ve started on the second, and final, phase of our kitchen expansion and remodeling project. Goodbye 1970’s bar complete with smokey mirrors. Hello huge eat-in kitchen complete with cabinet space! We’ll be back later this summer!
It’s the cornerstone of a good partnership. He grills. I bake. I fetch the utensils from the kitchen. He keeps a watchful eye over dinner, spatula in one hand, a cold bottle of his home brew beer in the other. We make a good team. And he makes a damn good burger.
Grilling on the back porch makes me dream of lazy weekends – a rare occurrence ’round here. Holiday weekends around our house usually means there’s some big DIY project on tap. Maybe it’s retiling a bathroom floor, installing baseboards, painting… we’re those people. This Memorial Day weekend was different, and it only took me almost breaking my leg on the mountain bike to secure the weekend off.
When my husband got a new grill, I bought a grilling cookbook. It was only fair One of the first recipes to catch our eyes was the Cabernet Burgers. Holy mother. Rarely would I ever describe a picture of raw meat as gorgeous, but the photo of that deep, Cabernet-infused red patty had us both drooling. Ground beef can be way sexy!
The burgers were super juicy and retain a nice smokey, wine flavor after grilling. The extra wine reduction drizzled on the burger was just sweet enough to perfectly balance the savory flavors from the Everything bun.
We’ve used several wines with awesome results: cabernet, merlot for a nice oaky flavor, and shiraz which gives the burger a nice peppery bite. If you like to drink it, chances are you’ll like it in your burger.
Cabernet Burgers on "Everything" Buns
Juicy burgers spiked with a reduction of your favorite red wine, paired with an "everything" burger bun.