• By Sue Shelden   |   Saturday, June 15, 2013 at 3:22 pm   |     |   Print   |   Permalink

Summertime, and the livin’ is easy…. Well, maybe not! In case you haven’t noticed, it is getting hot and muggy, again! Time to think up some fun ways to entertain and stay cool!

New Zealand’s vintner, Kim Crawford, has teamed up with People’s Pops to sell wine infused Popsicles. The Kim Crawford company is kind enough to provide the recipes, so everyone can make their own pops. Very handy!

The recipes are as follows:

SAUVIGNON BLANC-INFUSED YELLOW PEACH AND VANILLA ICE POPS
Makes 10 ice pops

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 (2011 Kim Crawford Sauvignon Blanc recommended)

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). Unmold and serve either at once or place in plastic bags for storage.

PINOT NOIR INFUSED BLACKBERRY ICE POPS
4 ounces dark organic cane sugar
4 fluid ounces water
1 1/2 pounds fresh, ripe blackberries (about 5 cups), rinsed and dried
6 to 8 ounces 2010 Kim Crawford Pinot Noir

To make a simple syrup, combine sugar and water in saucepan. Gently heat while stirring just until sugar dissolves. Cool completely.

Lightly puree the blackberries with a blender or mash blackberries, resulting in about 16 ounces of puree.

Add 6 ounces of cooled simple syrup, 6 ounces of Kim Crawford Pinot Noir, and taste. The sweet, lightly acidic blackberries highlight the natural fruit notes of the Pinot Noir, leaving a nice, slightly tannic finish. If stronger Pinot Noir flavor is desired, add remaining 2 ounces. (I say go for it. This is happy hour after all.)

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours).

Unmold and serve at once, or place in plastic bags for storage. Makes 10 ice pops.

I hope this serves to unleash the inner child in you, experimenting with other wines and flavors! Sangria or Bellini pops would be perfect! More summer cooler ideas to come….

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