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White Sangria Paletas
[Photo: Fany Gerson]
There are tons of different sangria recipes out there, and you should feel free to play with this recipe and make it your own. I love mango, so I add it to the fruit mix, but you might prefer strawberries or oranges. Just use this method as a guide to have fun with them!
Note: If you don't have paleta molds, use disposable cups or any glass you have around that isn't too wide.
About This Recipe
| Yield: | Makes 8-10 paletas |
| Special equipment: | paleta molds (see Note), sticks |
| This recipe appears in: | Weekend Baking Project: White Sangria Paletas Fany Gerson's White Sangria Paletas |
Ingredients
- 1 cup white wine
- 1 ½ cups mixed chopped fruit (I used white grapes, mango, plums, nectarines and pineapple)
- ¾ cup white grape juice
- ½ cup white peach juice
- ¼ cup lemon juice (you can substitute orange juice for a sweeter flavor)
- 5 tablespoons sugar
- pinch salt
Procedures
-
1
Combine the wine and the fruit in a bowl and allow to macerate for at least 20 minutes.
-
2
Meanwhile, put the grape and peach juices and the sugar in a small saucepan over a moderate flame and cook, stirring constantly, until the sugar dissolves. Turn off the heat and cool.
-
3
Strain the wine-soaked fruit, reserving both wine and fruit.
-
4
Stir in the wine into the cooled juice mixture, along with the lemon juice and salt.
-
5
Divide the fruit evenly into the paleta molds, and pour in the liquid mixture (leave a bit of room at the top of each mold, as the mixture will expand as it freezes).
-
6
Freeze; insert a stick once the mixture is semi-frozen so the stick will stand on its own. Freeze until completely set, at least several hours. Unmold the paletas by dipping the molds into a pan with tall sides, filled with warm water. Leave for a few seconds and pull up gently.