White Sangria Popsicles are a great, grown-up way to savor stone fruit before the season is over. (And since these boozy popsicles keep for up to 6 months in the freezer, it's a great way to enjoy summer peaches well into the winter should you desire.) There's no need to separate out your ingredients - just toss 'em all in the blender and pulse until smooth. The most work you'll do is straining out the solids, which (not gonna lie) I scraped into a glass and topped with prosecco for a bedtime bellini. Freeze for at least 6 hours and then "bottoms up!"
Combine the diced peaches and nectarines with the wine, apple juice, triple sec and sugar into a blender. Blend on high for 30 seconds or until very smooth.
Place a mesh strainer over a bowl. Pour the wine and fruit puree into the strainer. Occasionally scrape the bottom of the strainer with a rubber spatula to clear the solids.
Place 1-2 slices of stone fruit into each popsicle mold. Fill each popsicle mold with the sangria puree.
Freeze until solid - at least 6 hours, preferably overnight.
To release the molds, fill a bowl or container wider than the mold with lukewarm water. Dip the bottom of mold in and out of the water (do not fully submerge) for 30-45 seconds, or until the popsicles loosen. Enjoy immediately or keep frozen in the molds for up to 2 weeks. See notes for longer storage.
Use very ripe or overripe fruit. Underripe fruit will not blend into a puree.
Substitute ½ c hulled and slices strawberries for the nectarine or one of the peaches.
To Store Long-term: remove a popsicle from the mold and wrap tightly in plastic wrap; place the wrapped popsicles in a gallon sized freezer bag and store for up to 6 months.