A fruity snack perfect for warm weather.
Bring wine, apple juice and cinnamon stick to a boil in a saucepan over medium heat.
Simmer for 1 minute then remove from heat and stir through vanilla. Refrigerate until cool.
Thinly slice peach and layer into popsicle moulds with watermelon and mint. Divide orange juice across popsicle moulds.
Remove cinnamon stick from cooled sangria mixture and discard. Divide sangria across popsicle moulds.
Freeze for 1 hour before inserting sticks into moulds, then freeze overnight.
Exclusive recipe from Edenvale Wines.
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