Looking for a use for all the extra wine you have in the cellar or perhaps just a fun cooling desert? Give these a try –
Makes 10 ice pops
2/3 cup organic dark cane sugar
2/3 cup water
1 1/2 pounds fresh, ripe blackberries (about 5 cups)
3/4 to 1 cup 2010 Kim Crawford Pinot Noir (may substitute your own preferred pinot)
Make a simple syrup by combining the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Allow to cool completely.
Rinse the blackberries and dry them with paper towels. Transfer them to a blender and puree. The yield is 2 cups.
Add 3/4 cup of the cooled simple syrup and 3/4 cup of pinot noir to the puree, then taste. There should be balance between the acidic blackberries and the fruity wine. If the mixture is too acidic, add the remaining 1/4 cup of wine.
Pour into popsicle molds, leaving a little room at the top for the mixture to expand. Freeze until solid, 4 to 6 hours. To unmold, place the molds in a container of room-temperature water until the popsicles naturally release.