Ooo, white sangria ice pops make the original stuff seem so last summer. Mix things up by adding different types of fresh fruit. We love using peaches and strawberries, but whatever you find at the farmers’ market is fair game.
⅓ cup sugar
1½ cups white grape juice, divided
1 cup dry white wine
Juice of 1 lemon
1 cup sliced strawberries
1 cup sliced peaches
1. Bring the sugar and ½ cup of the grape juice to a simmer in a small saucepan over medium heat, stirring continuously until the sugar has dissolved.
2. Pour the remaining 1 cup grape juice into a liquid measuring cup, add the juice and sugar mixture and stir together. Stir in the white wine and lemon juice.
3. Divide the strawberries and peaches among the molds. Pour the sangria mixture into the molds, filling them to about ¼ inch from the top.
4. Insert sticks and freeze until solid, at least 2½ hours. Store in the freezer for up to two weeks.