Kim Crawford Pinot Noir Infused Blackberry Ice Pops
Makes 10 ice pops
2/3 cup organic dark cane sugar
2/3 cup water
1 1/2 pounds fresh, ripe blackberries (about 5 cups)
3/4 to 1 cup 2010 Kim Crawford Pinot Noir (may substitute your own preferred pinot)
Make a simple syrup by combining the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Allow to cool completely.
Rinse the blackberries and dry them with paper towels. Transfer them to a blender and puree. The yield is 2 cups.
Add 3/4 cup of the cooled simple syrup and 3/4 cup of pinot noir to the puree, then taste. There should be balance between the acidic blackberries and the fruity wine. If the mixture is too acidic, add the remaining 1/4 cup of wine.
Pour into ice pop molds, leaving a little room at the top for the mixture to expand. Freeze until solid, 4 to 6 hours. To unmold, place the molds in a container of room-temperature water until the ice pops naturally release.
Sauvignon Blanc Infused Yellow Peach & Vanilla Ice Pops
3 to 4 baseball-sized ripe to overripe yellow peaches with pits and stems removed
4 ozs. organic dark cane sugar
4 fluid ozs. water
1 inch piece of vanilla bean cut lengthwise
7 ozs. 2011 Kim Crawford Sauvignon Blanc
Combine sugar and water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat, add cut vanilla bean and steep for 18 minutes. Remove bean and allow syrup to completely cool. Lightly puree peaches, being sure to leave some texture, resulting in about 16 fluid ounces.
Combine puree with cooled syrup and 7 ounces of Kim Crawford Sauvignon Blanc, stirring well. 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.
Sources: Kim Crawford, Washington Post, The Traveling Vineyard