Crisp peach juice, your favorite white wine and juicy fruit come together in Peach Sangria Popsicles — a frozen, boozy take on the classic sangria. With just six ingredients, these adult popsicles are naturally sweetened, easy to make and perfect for hot summer days, backyard cookouts or anytime you want a refreshing cocktail on a stick.
Table of Contents
- Ingredients
- How to Make Sangria Popsicles Without a Mold
- Kelly’s Notes
- Storage Instructions
- Frequently Asked Questions
- More Boozy Popsicle Recipes to Try
- Peach Sangria Popsicles Recipe
Cocktails on a stick aren’t new, but these Peach Sangria Popsicles are a playful, fruit-forward spin on white sangria. I leave out extra sugar and rely on peach juice plus ripe fruit for sweetness, creating a light, bubbly popsicle with authentic sangria flavor.
Ingredients
When freezing cocktails, balance is key: too much sugar and the texture suffers. These ingredients give bright sangria flavor without added sugar:
- White wine: Any dry white works — Chardonnay, Pinot Grigio or Sauvignon Blanc. Use a wine you enjoy drinking.
- Grand Marnier: An orange liqueur; Cointreau or Triple Sec can be substituted.
- Peach juice: Adds natural sweetness and peach flavor. If unavailable, pineapple or apple juice can work.
- Club soda: Gives a bit of fizz and lightness. For a sweeter pop, swap for lemon-lime soda or ginger ale.
- Lime juice: A tablespoon brightens the mix without making it tart.
- Diced fruit: A mix of peaches, strawberries and pineapple adds color and texture.
See the recipe card below for exact ingredient amounts and full directions.
How to Make Sangria Popsicles Without a Mold
If you don’t have popsicle molds, use small glasses or shot glasses as makeshift molds. Fill them as you would molds, freeze until slightly firm, insert sticks and finish freezing. Running the outside briefly under warm water will loosen the popsicles for easy removal.
Kelly’s Notes
- This batch fills eight 3-ounce popsicle molds. Double or triple the recipe to make more.
- If peach juice isn’t available, pineapple or apple juice are good substitutes.
- For a sweeter result, stir in a tablespoon of simple syrup or honey before freezing.
- Alcohol doesn’t freeze solid, so follow the recipe proportions to ensure the popsicles firm up properly.
Party trick: Drop a peach sangria popsicle into a glass of Prosecco or Champagne to create an instant cocktail-slushie. It’s a fun way to serve these at brunches or showers.
Storage Instructions
If you plan to eat them within a few days, keep the popsicles in their molds and cover them or place them in a sealed bag to avoid freezer burn and off-odors. For longer storage, remove fully frozen popsicles from the molds, wrap each individually in plastic wrap or wax paper, then store them together in a large resealable freezer bag with excess air removed.
Homemade popsicles are best within 2–3 weeks for optimal flavor and texture. They can be stored longer but may lose quality over time.
Frequently Asked Questions
Replace the white wine with an extra cup of peach juice or use dealcoholized white wine to keep the sangria flavor without the alcohol.
Yes. A light, fruity red like Pinot Noir or Beaujolais pairs nicely with the fruit juices and orange liqueur.
They’ll keep up to about one month, though flavor and texture are best within the first two to three weeks.
More Boozy Popsicle Recipes to Try
These adult popsicles are ideal for summer gatherings.
- Bloody Mary Popsicles
- Skinny Margarita Popsicles
- Blackberry Mojito Popsicles
- Strawberry Margarita Popsicles
Peach Sangria Popsicles
Ingredients
- 1 cup white wine
- 3 Tablespoons Grand Marnier orange liqueur
- 2/3 cup peach juice
- 1/4 cup club soda
- 1 Tablespoon freshly squeezed lime juice
- 1 1/3 cups diced mixed fruit (peaches, strawberries and pineapple)
Equipment:
- Popsicle molds
Instructions
- In a large pitcher or liquid measuring cup, whisk together the white wine, Grand Marnier, peach juice, club soda and lime juice.
- Divide the diced fruit evenly among the popsicle molds. Pour the sangria mixture over the fruit to fill the molds. Freeze 1 to 2 hours until partially firm, insert popsicle sticks, then return to the freezer until frozen solid, at least 6 hours.
Kelly’s Notes
- This recipe yields eight 3-ounce popsicles and can be doubled or tripled.
- If you can’t find peach juice, swap pineapple or apple juice.
- Store homemade popsicles for best quality within 2–3 weeks.
Nutrition
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