2012-07-01T09:00:00Z 2014-09-16T12:59:25Z SangriasiclesRecipes by Tony Busekrus | Photography by Jennifer Silverberg Feast Magazine | Inspired Local Food Culture/Midwest

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.

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