Frosé Sangria Popsicles and For the Love of Popsicles

For the Love of Popsicles: Naturally Delicious Icy Sweet Summer Treats from A-Z, written by Sarah Bond, features 75 fruity, creamy, spiked, caffeinated, hidden veggie-based, and even dog friendly popsicle recipes perfect to enjoy all summer long. Highlights include Key Lime Pie, Neapolitan Nice Cream, Pineapple Basil, S’mores, Firecracker, Cappuccino, and more. I will also be sharing a recipe for Frosé Sangria Popsicles following the review.

Disclaimer and Disclosure: I received this book from Skyhorse Publishing in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you. 

Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink/eat responsibly.

Sarah Bond

Sarah Bond, creator of the vegetarian food blog, Live Eat Learn, grew up in Alaska and is currently based in the Netherlands. She graduated from Penn State with a degree in nutrition, followed by a Master’s degree in sensory science. This is her first book.

For the Love of Popsicles

Sarah’s love for popsicles began during the hot summers in the Netherlands without air conditioning and only grew from there. With beginners and those already well-versed in popsicles in mind, she has included everything you need to know to make these frozen treats at home.

Before getting into the recipes, an incredibly detailed guide will take you through the entire process from useful supplies (including information on how to make your own molds with everyday kitchen items), common ingredients, and flavor adjustments to freezing, unmolding, and storage tips.

The popsicles are literally arranged from A to Z, but Sarah has included a contents page with the recipes divided according to specific type for easy reference: Fruity, Creamy, Coffee & Tea, Hidden Veggie, Poptails, and Pupsicles.

The photography is also provided by Sarah Bond. Every single recipe is accompanied by a full-page, beautifully styled photo of the popsicle. Measurements are listed in US Customary. There is a metric conversion chart at the end of the book. Each recipe includes a headnote with background information, tips, serving size, difficulty level, and nutritional value.

Frosé Sangria Popsicles

We recently spent a weekend in Solvang and came home with a couple bottles of Rosé. Using a little for these Frosé Sangria Popsicles created such a light and refreshing summer treat!

Dry rosé wine, orange juice, and honey (or sugar) are whisked together until well combined, then poured into molds over sliced fresh fruit. I used what I happened to have on hand, strawberries and peaches, but orange slices, diced mango, raspberries, and other summer fruit would also work well. 

The wine in this recipe creates a “delicate, flaky texture.” With that light texture, the Frosé Sangria Popsicles will melt more quickly compared to the yogurt and cream-based popsicles. Keep them in the freezer until immediately before serving.

I made the Frosé Sangria Popsicles using this stainless steel popsicle mold.

Other Popsicles

I also made the Chocolate Chip Cookie Dough, Cookies and Cream, Horchata, and Margarita Popsicles.

The Chocolate Chip Cookie Dough Popsicles take all the flavors of chocolate chip cookie dough with half the guilt. The “dough” base has a creamy mixture of milk (can also be a dairy-free substitute), almond flour, almond butter, brown sugar, vanilla, and just a pinch of salt. After blending until smooth, the mixture is transferred to the desired popsicle molds along with chocolate chips. 

The kids are a huge fan of Cookies and Cream Popsicles and they were so happy to try these. Crushed Oreo cookies are combined with a vanilla yogurt/cream cheese mixture and transferred to popsicle molds to freeze. We made them at the beginning of May, so we used Star Wars Popsicle Molds to celebrate May the Fourth. We didn’t have room in these specific molds, but you can also add a whole cookie to each individual popsicle.

The Horchata Popsicles ended up being another favorite for Claire. Rice is soaked in cinnamon-spiced milk for an hour, then blended and strained before mixing with honey sweetened vanilla yogurt and transferring to the popsicle molds to freeze.

The Margarita Popsicles are another adult-only treat. Orange juice, tequila, lime juice, lime zest, and honey are combined and poured into the molds. After freezing until solid, they are served with an optional sprinkle of sea salt. Sarah has also included an alcohol-free variation with additional orange juice.

For the Love of Popsicles is a great pick for those looking for fun and exciting popsicle flavors. Most of the ingredients are readily available in the average grocery store.

The majority of the recipes take less than 5 minutes to put together, but do require 4-8 hours of freezing to solidify. There are also a few that involve layering and other more intricate steps for a more striking presentation.

Frosé Sangria Popsicles Recipe

Excerpt from For the Love of Popsicles

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5 from 1 vote

Frosé Sangria Popsicles

A recipe for Frosé Sangria Popsicles from the cookbook, For the Love of Popsicles! Dry rosé wine, orange juice, and honey are whisked together and poured into molds over sliced fresh fruit.

Course Dessert

Cuisine American

Keyword fruit, popsicle, rosé, sangria, wine

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chilling Time: 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 8 Popsicles

Ingredients

• 1 cup dry rosé wine
• 1/2 cup orange juice
• 2 tablespoons honey or sugar
• 1/2 heaping cup fresh fruit such as orange slices, diced mango, sliced strawberry

Instructions

• Whisk together wine, juice, and honey until evenly mixed.
• Loosely set fruit into each popsicle well. Pour in the wine mixture, leaving a little space at the top for them to expand. Firmly tap on the counter to remove air pockets, then insert sticks and freeze until hard (at least 8 hours).
• Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.