I think the coast is clear. It’s now safe to put your patio furniture in its full lounging position. Summer has arrived in the Cleve!
I can’t think of a better way to celebrate days when the mercury climbs, than running through a sprinkler or enjoying winesicles. I did some research and found many variations on the theme. The easiest two were from Bon Appetit magazine.
Here they are, complete with my substitutions. Instead of the suggested Kim Crawford Sauvignon Blanc and Pinot Noir, I used Simply Naked Unoaked Sauvignon Blanc and Once Upon a Vine’s 2013 Pinot Noir.
Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops
- 4 oz organic dark cane sugar ( i used regular organic cane sugar)
- 11-inch piece of vanilla bean, split lengthwise ( I used organic vanilla extract)
- 3-4 overripe yellow peaches (I could only find white peaches)
- 7oz Sauvignon Blanc
Combine sugar and 4 fluid oz water in a saucepan. Gently heat, while stirring, until sugar is completely dissolved. 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 oz. Combine puree with cooled vanilla syrup and Sauvignon Blanc, stirring well to incorporate.
Pour into molds, add sticks and freeze until solid (about 4-6 hours). Unmold and serve!
Pinot Noir-Infused Blackberry Ice Pops
- 4oz organic dark cane sugar (again, I used regular organic cane sugar).
- 11/2 pounds blackberries (about 5 cups)
- 6-8 ounces Pinot Noir
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 blackberries and dry with paper towel. Lightly puree in blender.
Add 6 ounces of cooled liquid sugar, 6 ounces Pinot Noir and taste. If you like a stronger Pinot Noir flavor, add the remaining 2 ounces. I added a little extra Pinot to the mix and found it then had a more wine-based vibe, as opposed to a fruit-in-your-face essence. As with anything related to wine, it’s all a matter of preference.
Pour into molds, add sticks and freeze until solid (about 4-6 hours). Unmold, serve and enjoy!
A little of the Pinot Noir mixture was left over and I tasted it on its own. Wow! The consistency was like a warm, boozy compote and would be fantastic over vanilla ice cream or gelato. So much yum!
A bit about the wine you choose: many wine connoisseurs would shudder at the thought of putting their Pinots in the freezer. That’s why I purchased lesser priced wines; it’s ok to be cheap for these recipes. Any wines that are particularly nuanced or delicate will be lost in a winesicle so a skimpy budget can be your guide. With choosing the Sauvignon Blanc, I decided to specifically look for one that was unoaked. My thought being that the oak might be too strong in a sweet mix. Again, that’s just a preference.
Below, I’ve included two other recipes that seem amazing and I’ll try another time; my kitchen was messy enough!
If you happen to try them, leave a message in the comments; I’d love to know how they worked for you!
Red Wine Fudgsicles recipe via: abeautifulmess.com
- 1 cup red wine
- 1 1/2 cup dark chocolate chips
- 1 1/2 cup milk
In a small pot, simmer wine over lo | medium heat for 12-18 minutes, allowing it to reduce. Remove from heat and whisk in chocolate until completely melted. Stir in milk and pour into popsicle tray and freeze overnight.
Champagne and Strawberry Popsicles recipe via:bsugarmama.com
- 1/4 cup water
- 1/4 cups sugar
- 2 Tbsps lemon juice
- 1 pound fresh strawberries
- 1 cup sparkling wine, Champagne, or Cava
In a small pot, add water, sugar, and lemon juice; bring to a slight boil. Boil for 5 minutes and until sugar dissolves. Set aside and let cool. This makes your simple syrup. Cut tops off the strawberries and slice them in half. With food processor, slightly puree strawbs. Put strawberries into a bowl and combine with the simple syrup and sparkling wine. Slightly stir until well incorporated. Pour the mixture in the popsicle molds and freeze at least six hours, overnight is best.
Combine any or all of these delish recipes with great friends, some cool tunes, and a slip’n’slide, and you’ve got yourself a good time.