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These pops can be put together with any sort of citrusy white wine. Use Robert Mondavi Fumé Blanc from Whole Foods for the most delicious results.
Makes 10 popsicles
6 ounces raspberries
1 cup sugar
1 1/3 cups Robert Mondavi Fumé Blanc
Add the 6 ounces of raspberries to a small sauce pan and mash them.
Add 1/2 cup of the sugar to the raspberries 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.
Add the remaining half cup of sugar and let it sit for about 5 minutes, to dissolve.
Now that the sugar has dissolved into the lime juice, you should have about 1 cup of liquid.No biggie if you do not.
So mix together the wine and lime mixture, and set aside about 1/2 cup of it. Take another lime, halving it lengthwise 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.
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.
Found at: http://jerryjamesstone.com/recipe/raspberry-lime-sangria-popsicles/