Tropical Sangria Pops

• 1/2 cup coconut water
• 3/4 cup Riesling (opt for organic if possible)
• 1 pineapple
• 1 mango
• 1 papaya
• 4 popsicle molds & sticks
• 1 mini heart-shaped cookie cutter

1. Slice up the tropical fruit in desired thickness for mini heart cut outs. Then using a mini heart-shaped cookie cutter, cut out hearts using each of the three fruits.
2. Stir together the coconut water and Riesling.
3. Pour into popsicle molds.
4. Make sure to leave enough room to add the heart-shaped fruit since the liquid will rise.
5. Add in your tropical fruit hearts.
6. Place in the freezer and freeze overnight.
7. To remove pops, fill a bowl with warm water and set the molds in the bowl for about 20-30 seconds. The water should not cover the entire molds.
8. Gently slide the pops out of the molds, and enjoy!

coconut water, pineapple, mango, papaya, popsicle molds, cutter

Taken from food52.com/recipes/36597-tropical-sangria-pops (may not work)