Frozen Obsession: Grown-Up Ice Pops | Reader's Digest

Frozen Obsession: Grown-Up Ice Pops

Try it: Your childhood favorite becomes the perfect adult indulgence when you make these vino-infused ice pops.

By Perri O. Blumberg
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    Why we love them:

    Remember being a kid and licking your way happily through an ice pop fresh from the freezer case? Now, bliss can be yours once more, but this time, for adults only: People's Pops—a New York City pop shop that emphasizes fresh, whole ingredients—and Kim Crawford Wines, a top New Zealand winery, created recipes for wine-spiked treats in a genius collaborative move, including Sauvignon Blanc-Peach-Vanilla and Pinot Noir-Blackberry flavors. Way better than you remember from your childhood. Next: The recipes.

    Pinot Noir-Blackberry Ice Pops

    This dessert is refreshing, fruity, with a nice 'bite' to it, like wine—but not overwhelming.

    Ingredients:
    • 4 ounces dark organic cane sugar (about 7/8 cup)
    • 1/2 cup water
    • 1 1/2 pounds fresh, ripe blackberries (about 5 cups)
    • 1 cup Pinot Noir (like 2010 Kim Crawford Pinot Noir)

    Directions
    :
    1. Combine sugar and water in saucepan. Cook over low heat, stirring, until sugar dissolves. Let cool completely.
    2. Rinse blackberries and dry with paper towel. Lightly puree with blender or mash with a fork.
    3. Add 6 ounces of cooled liquid sugar and 3/4 cup of Pinot Noir to the blackberry puree, and taste. The sweet, lightly acidic blackberries will highlight the natural fruit notes of Pinot Noir. If you want a stronger Pinot Noir flavor, add remaining 1/4 cup.
    4. Pour into molds, add sticks, and freeze until solid (about 4 to 6 hours).
    5. Unmold and serve at once, or place in plastic bags for storage.

    Makes 10 ice pops.


    Sauvignon Blanc, Peach, and Vanilla Ice Pops

    Delicious, light, and refreshing, this tastes like a white wine sangria on a stick.

    Ingredients:
    • 4 ounces dark organic cane sugar (about 7/8 cup)
    • 1/2 cup water
    • 1 inch piece of vanilla bean cut lengthwise
    • 3 to 4 baseball sized ripe to overripe yellow peaches
    • 1 cup Sauvignon Blanc (like 2011 Kim Crawford Sauvignon Blanc)

    Directions
    :
    1. Combine sugar and water in saucepan. Cook over low heat, stirring, until sugar dissolves. Let cool completely.
    2. Remove from heat, add cut vanilla bean and steep for 15 minutes. Remove bean and allow syrup to completely cool.
    3. Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches with a blender or mash with a fork (Make sure to leave some texture!). This should yield about 16 fluid ounces.
    4. Combine puree with cooled vanilla syrup and 7 ounces of Sauvignon Blanc, stirring well.
    5. Pour in to molds, add sticks and freeze until solid (about 4 to 6 hours).
    6. Unmold and serve at once, or place in plastic bags for storage.

    Makes 10 ice pops
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    Your Comments

    • Dave

      Again, please be careful with Splenda (Especially with Nutrasweet or other sugar substitutes…. NEVER cook them…. just dissolve in warm water!

    • Dave

      For Diabetics, you could substitute SPLENDA for the sugar, but DON’T COOK the Splenda… just dissolve it in warm water to avoid bitterness.  and a combination of Blackberries, Raspberries (especially black  raspberries), or even Marionberries would be really delicious!