Pinot Noir Infused Blackberry Ice Pops
- 4 ounces organic cane sugar dark
- 4 fluidounces water
- 1 1/2 pounds blackberries fresh, ripe, about 5 cups, rinsed and dried
- 8 ounces Kim Crawford Pinot Noir 2010
- To make a simple syrup, combine sugar and water in saucepan. Gently heat while stirring just until sugar dissolves. Cool completely.
- Lightly puree the blackberries with a blender or mash blackberries, resulting in about 16 ounces of puree.
- Add 6 ounces of cooled simple syrup, 6 ounces of Kim Crawford Pinot Noir, and taste. The sweet, lightly acidic blackberries highlight the natural fruit notes of the Pinot Noir, leaving a nice, slightly tannic finish. If stronger Pinot Noir flavor is desired, add remaining 2 ounces. (I say go for it. This is happy hour after all.)
- 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
cane sugar, water, blackberries fresh, kim
Taken from www.yummly.com/recipe/Pinot-Noir-Infused-Blackberry-Ice-Pops-1107877 (may not work)