just for the adults!!! wine pops!

 

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.


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.

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About reGina Malloy

Ezeebuxs launched May,2011
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