They had me at red wine, but the idea of red wine ice pops sent me running to the store to test out this wine-infused adult summer frozen treat. I recently opened a very happy package including an ice-pop making kit along with a recipe from people's pops; there was also wine from Kim Crawford, a winery in New Zealand specializing in Pinot Noir and Sauvignon Blanc. (A PR firm sent me the kit and the wine.)
They were pretty easy to make. Simple syrup, blackberries, and Pinot Noir were all it took. And then, the hard part: time.
The Pinot Noir contributed a very subtle note; I agree with the text of the recipe that the wine added "...a nice, slightly tannic finish." (Tannins are the compounds present in wine that provide astringency on the finish; it's the same sensation when you drink strong, unsweetened black tea.)
Above is a photo of how my turned out; not too shabby! The amount of simple syrup, fruit, and wine made for a nice balance between sweet and tart flavors. I also chose not to totally puree my blackberries, as I preferred a little chunky berry texture.
I have to admit I was tempted to try and make these ice pops seriously more boozy, but was afraid they wouldn't freeze. But why even bother, when after you add the wine to your ice pop mix you have a very nice Pinot Noir to enjoy. I had the bottle in the fridge to help facilitate the freezing process, and it reminded me how good a lighter-style red wine like a Pinot Noir can be when slightly chilled, especially in summer.
So maybe you'd like to freeze up some red wine ice pops yourself? Here's the recipe, courtesy of people's pops:
Pinot Noir Infused Blackberry Ice Pops
1 1/2 pounds fresh ripe blackberries (about 5 cups)
4 ounces organic dark cane sugar
4 fluid ounces water
6-8 ounces Pinot Noir (I used the 2010 Kim Crawford)
Combine sugar and water in saucepan. Gently heat while stirring until sugar dissolves. Allow to cool completely.
Rinse blackberries and dry with paper towel. Lightly puree with blender or mash blackberries, resulting in about 16 ounces of puree. Add 6 ounces of cooled liquid sugar, 6 ounces of Kim Crawford Pinot Noir, and taste. The sweet, lightly acidic blackberries will highlight the natural fruit notes of Pinot Noir, leaving a nice, slightly tannic finish. 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). Unmold and serve at once, or place in plastic bags for storage.
Makes 10 ice pops
Note: I did not totally puree the blackberries; left them a bit chunky. I also used frozen blackberries, which worked fine and have the added benefit of enabling you to enjoy your red wine ice pops that much sooner.
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