Wine Infused Ice Pops with Sauvignon Blanc & Pinot Noir

These icy treats go by so many names: ice pop, freezer pop, popsicle, ice lolly, lolly ice or ice lollipop. Whatever you call it, they were probably a staple of your childhood. Well now you can enjoy them as an adult too! I'm so happy that Kim Crawford Wines and People's Pops got together to create these amazingly refreshing adult boozy popsicles. If the weather for your Memorial Day Weekend is going to be hot, then these Ice Pops are the relief you'll need! Hope you have a wonderful weekend ~ Cheers!

Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops
Makes 10 ice pops

INGREDIENTS
4 ounces organic dark cane sugar
1 1-inch piece of vanilla bean, split lengthwise
3-4 ripe or overripe yellow peaches
7 ounces Sauvignon Blanc wine (2011 Kim Crawford Sauvignon Blanc recommended)

PREPARATION
Combine sugar and 4 fluid ounces water in a saucepan. Gently heat, while stirring, until sugar completely dissolves. Remove from heat, add cut vanilla bean and steep for 15 minutes. Remove bean and allow syrup to cool completely.

Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture, resulting in about 16 fluid ounces. Combine puree with cooled vanilla syrup and Sauvignon Blanc, stirring well to incorporate.

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). Un-mold and serve either at once or place in plastic bags for storage.

Pinot Noir-Infused Blackberry Ice Pops
Makes 10 ice pops

INGREDIENTS
4 ounces dark organic cane sugar
1 1/2 pounds blackberries (about 5 cups)
6-8 ounces Pinot Noir wine (2010 Kim Crawford Pinot Noir recommended)

PREPARATION
Combine sugar and 4 fluid ounces water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.

Rinse blackberries and dry with paper towel. Lightly puree in a blender. Add 6 ounces of cooled liquid sugar, 6 ounces Pinot Noir, and taste. If stronger Pinot Noir flavor is desired, add remaining 2 ounces.

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). Un-mold and serve either at once or place in plastic bags for storage.


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