Bobby Flays Sangria Ice Pops

Ingredients

• 1 (750-ml) bottle fruity red wine
• 1 large Granny Smith apple
• cored and chopped
• 1 large ripe pear
• cored and chopped
• 2 plums
• pitted and chopped
• 1 orange
• chopped (with skin on)
• 1 cup unsweetened pomegranate juice
• 1/4 cup fresh orange juice
• 1/4 cup red grape juice
• 1/4 cup Simple Syrup (see page 177)
• 2 tablespoons light corn syrup

Instructions

1. Combine the wine, apple, pear, plums, and orange in a large saucepan and boil over high heat until the wine is reduced by half, about 12 minutes.
2. Transfer to a large bowl or pitcher.
3. Stir in the pomegranate, orange, and grape juices, the simple syrup, and the corn syrup.
4. Cool to room temperature.
5. Then cover and refrigerate for at least 4 hours and up to 2 days.
6. (The longer it sits, the more flavor it will have.)
7. Place the pop molds in the freezer 1 hour before filling.
8. Strain the mixture into a bowl or pitcher and fill the ice pop molds, leaving a little room at the top.
9. Freeze until solid, at least 4 hours.
10. Dip the molds in lukewarm water to loosen the ice pops, and then pull them out.