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Welcome the warm weather with #wine on a stick

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.



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