Wine Pops

If I learned anything this weekend it is that wine makes moms happy. And wine popsicles make moms really happy. (Especially my mom, who enjoyed three of these.)

 

 

We had the best weekend with lots of family and food. The best combo. THEM and I were very busy in the kitchen for a Mother’s Day brunch. We made granola cups, blueberry cake, frittata (coming this week on LTM), and then we had these Wine Ice Pops. They were easy, fun, and delicious. I liked the Sauvignon Blanc/Peach best, but Dean picked the Pinot Noir/Blackberry/Blueberry as the winner. I guess we’ll be making both all summer.

 

 

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

INGREDIENTS
4 ounces (.45 cup) organic dark cane sugar
1 1-inch piece of vanilla bean, split lengthwise
3-4 ripe or overripe yellow peaches (i used frozen peaches)
7 ounces Sauvignon Blanc**

Dixie cups
Popsicle sticks

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). If you don’t have a mold, Dixie cups work perfectly. Freeze cups for two hours, then add popsicle sticks. Freeze for another two hours.

Unmold and serve either at once or place in plastic bags for storage. They melt fast so have napkins on call.

** We made a few pops replacing wine with water for the kids and they were all over them too! **

Pinot Noir-Infused Blackberry Ice Pops
Makes 10 ice pops

INGREDIENTS
4 ounces dark organic cane sugar
3/4 pound blackberries (about 2-3 cups)
3/4 pound blueberries (about 2-3 cups)
6-8 ounces Pinot Noir

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 berries 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). If you don’t have a mold, Dixie cups work perfectly. Freeze cups for two hours, then add Popsicle sticks. Freeze for another two hours.

Recipe Source: Bon Appetit Daily Blog


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Comments

  1. Barbara Sadowsky says:

    Sorry we missed them! They look delicious!

  2. The great thing is that they are ready to go, unlike a full sized cake,
    which needs to be cut into all the pieces. When you’re making use of your own teacups and saucers, be certain to set each cup next to a saucer that doesn’t
    complement it at all, and bring paper plates that are even
    more inadequate to each table setting. Top cupcakes with severed body parts, ghoulish
    eyeballs, or creepy, crawly spiders.

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