With a little foresight into your weekend you can pop these in the freezer earlier in the week and simply serve as friends arrive. The recipe is simple and the result impressive, which is exactly what every host wants.
Blackberry ice pops next to pops made with peaches — a treat for later in the summer!
Pinot Noir Infused Blackberry Ice Pops
4 ounces dark organic cane sugar
4 fluid ounces water
1 1/2 pounds fresh, ripe blackberries (about 5 cups), rinsed and dried
6 to 8 ounces 2010 Kim Crawford Pinot Noir
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.
Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices (and advice) with the world. For more info check out www.maureenpetrosky.com or follow her on Twitter @maureenpetrosky
(Images and recipe courtesy of Kim Crawford)