Peach & Blackberry Sangria Pops
4 peaches, peeled and cut into small pieces
1/4 cup mint simple syrup
dash cinnamon
1 pint blackberries
1/2 cup pisco brandy
1/4 cup simple syrup
Pinot Grigio wine
In a blender, add peaches, mint simple syrup, and cinnamon and puree. Pour into popsicle molds. Insert popsicle sticks and freeze overnight. The next day, in a blender, add the blackberries, brandy, simple syrup and puree (you might want to add more or less simple syrup depending on the sweetness of the berries). Strain mixture over a fine mesh sieve. Add to the frozen puree popsicles. Freeze overnight.
To serve, place popsicles in a wine glass and top with Pinot Grigio wine (or your choice).
4 peaches, peeled and cut into small pieces
1/4 cup mint simple syrup
dash cinnamon
1 pint blackberries
1/2 cup pisco brandy
1/4 cup simple syrup
Pinot Grigio wine
In a blender, add peaches, mint simple syrup, and cinnamon and puree. Pour into popsicle molds. Insert popsicle sticks and freeze overnight. The next day, in a blender, add the blackberries, brandy, simple syrup and puree (you might want to add more or less simple syrup depending on the sweetness of the berries). Strain mixture over a fine mesh sieve. Add to the frozen puree popsicles. Freeze overnight.
To serve, place popsicles in a wine glass and top with Pinot Grigio wine (or your choice).