The title of the Southern Living magazine article from which I adapted these popsicles was "Serve a Cocktail on a Stick" ... ummmmmm, okay! You really don't need to twist my arm on that one.
And since these have kiwi in them, I decided they were just perfect to give a whirl for this month's installment of the Eating the Alphabet challenge - letters K or L. The original recipe was for white peach sangria pops, with a little splash of kiwi and raspberry ... I decided to change it up to be just kiwi with a touch of raspberry. I think you could put in just about any fruit you'd like!
Remember these cute little Dixie paper cups? That's what you'll need to whip up these popsicles.
First mix up some white wine, white grape juice, sugar, and fresh lemon juice ... and pour it into the cute little cups.
Then drop in a raspberry and some kiwi.
Next, get inquisitive about the wine-and-fruit combination ... give it a little taste ... decide it tastes really good ... and serve up an un-frozen popsicle for the chef. You know, 'cause this cookin' stuff's rough and the chef deserves it.
Then cover each cup with a small piece of aluminum foil and make a small slit in the center of the foil with a knife ...
... and insert a popsicle stick through the slit.
You're ready for the freezer!
Now one big tip I can give is to make sure you've cleared a spot in your freezer to put these before you're standing there with the freezer door wide open, one hand precariously holding a plate of liquid popsicles, and one-handedly trying to rearrange the entire freezer contents.
I might have learned that the hard way.
When you're ready to enjoy your popsicles, just peel off the paper cup and enjoy away!
Mmmmm. Popsicles are all grown up.
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Kiwi Sangria Popsicles
Source: Adapted from Southern Living magazine's White Peach Sangria Pops, July 2012
2 1/4 c. dry or semi-sweet white wine*
3/4 c. white grape juice
1/3 c. sugar
1 T. fresh lemon juice
2 kiwi fruit, peeled and sliced
12 (3 oz.) paper cups
12 wooden popsicle sticks or ice cream spoons
1. Combine wine, grape juice, sugar, and lemon juice in large measuring cup. Stir until sugar dissolves. Pour mixture into paper cups.
2. Quarter each kiwi slice. Drop a raspberry and four kiwi quarters into each cup.
3. Cover each cup with aluminum foil. Make a small slit in the center of each cup's foil and insert a popsicle stick. Freeze 8 hours or until firm.
*NOTE: For this batch I used a semi-sweet sparkling Moscato.
This post is linked with Just Something I Whipped Up, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Crazy Sweet Tuesday, Tuesday Talent Show, Totally Tasty Tuesdays, Weekend Bloggy Reading, Inspiration Friday, Foodie Friday, Foodie Friday with Diane Balch, Weekend Potluck, Sweets for a Saturday, Strut Your Stuff Saturday, Cast Party Wednesday, Whatcha Whipped Up, Full Plate Thursday, Sweet Treats & Swanky Stuff Thursday.
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