Since I'm not that big of a desert person (although the butter cake at Maestros is pretty fantastic and the white chocolate raspberry truffle cheesecake at Cheesecake Factory is my particular favorite desert), my choice for an after dinner treat is usually always a popsicle! There's something so quenching about flavored ice to me. Well, it's time to kick it up a notch and play around with some of favorites, this lime and raspberry sangria recipe sounds delicious and perfect for hot summer day.
6 ounces of raspberries
1 cup sugar
1 1/3 cups of Robert Mondavi Fume Blanc
Add the 6 ounces of raspberries to a small sauce pan, sneaking a few. I mean, raspberries are freaking in season and these organic berries are delicious. Okay, mash them quickly before you eat them all!
Add 1/2 cup of the sugar to the raspberries (eating one more ain’t gonna hurt nobody!) and then warm the mixture over a medium-low heat, until it just begins to bubble. This helps combine the sugar with the raspberries. Now remove them from the stove and let them cool.
In a large measuring cup (one that at least holds 4 cups), juice the two limes. Notice my restraint on not eating the limes? Not the same as raspberries, lovely lovely raspberries.
Add the remaining half cup of sugar and let it sit for about 5 minutes, to dissolve. Don’t just stand there and watch. Maybe put on Call Me Maybe and dance around for a few minutes, take a few shots of tequila and then drunk dial an ex? Just a suggestion.
Now that the sugar has dissolved into the lime juice, you should have about 1 cup of liquid. No biggie if you do not. Pop open that Fumé Blanc and add enough of the white wine so that you have 2 1/3 cups.
Okay, so you can do these pops one of two ways. You can make them exactly like I did and go for the food porn or you can make them straight up because ain’t nobody got time for that! If you are doing them straight up, just ignore this next step.
So mix together the wine and lime mixture, and set aside about 1/2 cup of it. Take another lime, halving it length-wise and then slice it VERY thinly.
Add the raspberry compote to your lime and wine mix, mixing it well and divide it amongst the popsicle molds. Make sure to divide the chunky pieces of raspberries so that everybody gets some.
Now place them in the freezer.
If you are doing the food porn thing, you will notice that the pops did not fill up all the way. So, only freeze your pops for about an hour. Just enough so they mix is slushy like. Now add a lime slice to each pop and top it off with the remaining lime mixture. Pop them back in the freezer for about 10 hours.
(image and recipe via cooking stoned)