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94% would make again

Raspberry Mango Sangria Ice Pops

featured in Frozen Sangria Pops

Pierce Abernathy
Tasty Team

Ingredients

for 12 ice pops

  • 1 cup mango (165 g), chopped
  • ½ cup fresh raspberry (60 g), divided, plus 24 raspberries
  • 2 cups rosé wine (480 mL)
  • 1 cup lemon-lime soda (240 mL)
  • 2 oz triple sec (60 mL)

Special Equipment

  • ice pop mold
  • ice pop stick

Nutrition Info

Powered by
    Calories 67
    Fat 0g
    Carbs 8g
    Fiber 0g
    Sugar 7g
    Protein 0g

Estimated values based on one serving size.

Preparation

  1. In a blender, combine the mango, ½ cup (60 g) raspberries, the rosé, lemon-lime soda, and triple sec and blend until smooth.
  2. Place 2 raspberries in each ice pop mold.
  3. Pour the mixture into the ice pop molds, seal with the lids, and add the ice pop sticks.
  4. Freeze until solid, at least 4 hours, or overnight.
  5. Carefully remove the ice pops from the molds.
  6. Enjoy!

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