In a blender, combine the apple, wine, orange juice, and brandy and blend until smooth.
Place 2 grape halves in each ice pop mold.
Pour the mixture into the ice pop molds, seal with the lids, and add the ice pop sticks.
Freeze until solid, at least 4 hours, or overnight.
Berry Sangria Cream Poptail
1 cups fresh mixed berries
1/4 cup red wine
1 fl oz simple syrup (I substitute with 1 fl oz liquid honey)
1/4 cup heavy cream (I use dairy-free heavy cream)
Puree the berries in a blender or food processor until smooth.
Combine the berry puree with the other ingredients and blend until smooth.
Pour equal amounts into molds and freeze.
Blueberry Basil Martini Ice Pops
1 cup water
1 cup sugar
1 & 1/2 cups loosely packed basil leaves
4 cups fresh blueberries, I actually did not have enough fresh berries so supplemented with some frozen ones and it was fine
2 Tbsp fresh lemon juice
1/4 cup vodka
Combine the sugar and water together in a small pot. Bring to a boil over high heat just until the sugar dissolves. Add the basil and stir. Remove from heat, cover and let cool to room temperature.
Strain to remove the basil.
Puree the blueberries, lemon juice and basil syrup in a blender or food processor.
Strain the mixture through a strainer and mash the solids with a spoon to extract as much juice as possible. Discard the solids (I like the solids so did not strain mine...it's all about personal preference).
Whisk in the vodka.
Fill your popsicle molds leaving 1/4" at the top, add the ice pop top, and freeze overnight.
Want to make your own signature ice pop? Here's a 'how to' on creating your very own ice pop recipe.