Recipe courtesy of Bobby Flay
Sangria Pops


Put 1/4 cup each sugar and water in a small saucepan over medium heat; simmer until the sugar has dissolved. Remove from the heat and let cool completely. Pour one 750-ml bottle fruity red wine into a medium saucepan and reduce over medium heat until about 2 1/2 cups remain, about 10 minutes. Add the cooled simple syrup, 1 cup unsweetened pomegranate juice, 2 tablespoons each corn syrup, orange juice and red grape juice, and 2 each chopped apples, oranges and pears. Refrigerate and let steep overnight. Strain the mixture and fill ice pop molds; freeze until solid, 12 hours or overnight.

Photograph by Jeff Harris/Studio D


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