The classic Spanish punch is a refreshing choice on a hot summer day. Even more so with this frozen pop version.
Yield | Ten 3-oz pops |
- 3 medium oranges
- 12 oz blackberries
- 4 Tbsp sugar, divided
- 2 cups sweet, fruity red wine*
- ¼ cup orange juice
- 2 Tbsp water
- 1 Tbsp fresh lemon juice
| Preparation | Slice oranges into ½-inch-thick slices, trim off peel and separate the sections. Add ½ of the orange segments to a small bowl and the other ½ to a larger bowl. Slice the blackberries in half, and divide among the two bowls. Add 1 Tbsp sugar to the small bowl, toss and set aside for filling. Add remaining sugar and remaining ingredients to the larger bowl, purée and strain.
Fill each mold 2/3 full with the purée. Cover with plastic wrap and freeze for 30 minutes. Spoon the orange and blackberry mixture into the molds, leaving about ¼-inch at the top of each mold for expansion during freezing, and stir to combine. Cover with the handles and freeze until solid, about 4 to 5 hours.
* Wine must have 14 percent alcohol or less to ensure freezing. Try Borsao Garnacha 2010, which has the flavor of blackberry.