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.
White Sangria Paletas
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|
- 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
Combine the wine and the fruit in a bowl and allow to macerate for at least 20 minutes.
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.
Strain the wine-soaked fruit, reserving both wine and fruit.
Stir in the wine into the cooled juice mixture, along with the lemon juice and salt.
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).
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.