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Poptails – White Wine Sangria Pops

With summer winding down, we have found a way to keep the patio parties going - with Erin Nichol’s release of her book, Poptails.

With its neat, simplistic yet fresh approach and purse size form, this book is a sure-fire way to make friends at a party.  The best part is that the book gives a new twist on the tried and true jello shooters by giving us options for frozen, tasty treats.

After receiving this book, we obviously had to try as many of the recipes as possible.  Our favourite, hands down, was the White Wine Sangria.  While there are specific fruits chosen for the recipe, this is definitely not fixed.  We stuck with blueberries, blackberries and raspberries because that was what we were in the mood for.  Any white wine will do, but the author suggests a Sauvignon Blanc for its crisp and sweet taste.  By following this recipe, you can make the same delicious White Wine Sangria that we did.

(White Wine Sangria from Page 12; Poptails by Erin Nichol's)

White Wine Sangria Pops (page 12)


1 cup flattened seltzer water

1 cup white wine

2 tablespoons finely diced green apple

2 tablespoons finely diced strawberries

12 raspberries, halved



1. Let the seltzer water flatten for at least 8 hours. You do not need to prepare the wine.  Simply combine the flattened seltzer and white wine in a medium bowl.

2. Place a few pieces of fruit in the bottom of each ice pop mold.

3. Carefully divide the wine and seltzer mixture equally among your ice pop molds. Do not fill the molds to the top. Leave a small amount of space to allow for expansion when the liquid freezes.

4. Divide the remaining fruit evenly among the molds, being sure to alternate the fruit types. This will create a varied and thoroughly mixed pop once frozen.


And there you have it folks – a delicious White Wine Sangria, in ice form!  This book is highly recommended and the author is definitely one who we will follow.


Book information

Poptails: 60 Boozy Treats Served on a Stick

(paperback; 144 pages; online: Amazon)

About the Author:

Erin Nichols, a blogger since 1998 (way back before it was even called blogging), has documented hundreds of recipes both delicious and disastrous. She relocated from New England to San Francisco, and has no idea what to do with her closet full of winter coats now that it doesn’t snow for six months out of the year. You can follow Erin’s continued cooking adventures online at erincooks.com


  1. Chandra

    This is a great idea! I wonder what it would be like with cherries – they’re probably too big though.

  2. Colleen

    You can use any fruit! If you are worried about the cherries being too big, I would suggest removing the pit from the middle. Either way, these are delicious!

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