DIY: Sauvignon Blanc Ice Pops!

One of our MISS readers emailed us this tasty recipe and after immediately forwarding it to every Sauvignon Blanc fan we know we put together this tasty post…just in time for your Fourth of July barbecue plans!

Kim Crawford Wines (think New Zealand award-winning Sauvignon Blanc that won’t break the budget) collaborated with the folks at People’s Pops for one of the best DIY recipes (and very Pinterest-worthy) we’ve seen in a long time!

We’re featuring the recipe for an adult-friendly twist on a summer staple in three flavors:

o   Kim Crawford Sauvignon Blanc-Infused Strawberry Lemongrass Ice Pops

INGREDIENTS

  • – 1 1/2 pounds fresh, ripe strawberries
  • – 5 ounces dark organic cane sugar
  • – 5 fluid ounces water
  • – 1 piece of lemongrass about 2 inches long
  • – 7 ounces 2011 Kim Crawford Sauvignon Blanc
  1. Crush lemongrass stalk using a rolling pin or the dull side of a knife blade to release its essential oils. Combine sugar and water in saucepan and gently heat while stirring until sugar completely dissolves. Add lemongrass and simmer for 5 minutes, then turn off heat, allowing lemongrass to steep. Once cool, remove lemongrass pieces from infused syrup.
  2. Wash strawberries and remove the green leaves and stems. Lightly puree, and combine with 8 ounces of lemongrass syrup. Add 7 ounces of Kim Crawford Sauvignon Blanc and stir well.
  3. Pour into molds, add sticks and freeze until solid, 4 to 6 hours. Unmold and serve at once, or place in plastic bags for storage.

o   Kim Crawford Sauvignon Blanc-Infused Yellow peach and Vanilla Ice Pops

INGREDIENTS

  • – 3 to 4 baseball sized ripe to overripe yellow peaches
  • – 4 ounces dark organic cane sugar
  • – 4 fluid ounces water
  • – 1 inch piece of vanilla bean cut lengthwise
  • – 7 ounces 2011 Kim Crawford Sauvignon Blanc
  1. Combine sugar and water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat, add cut vanilla bean and steep for 15 minutes. Remove bean and allow syrup to completely cool.
  2. Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture, resulting in about 16 fluid ounces. Combine puree with cooled vanilla syrup and 7 ounces of Kim Crawford Sauvignon Blanc, stirring well.
  3. Pour in to molds, add sticks and freeze until solid (about 4 to 6 hours). Unmold and serve at once, or place in plastic bags for storage.

o   Kim Crawford Pinot Noir-Infused Blackberry Ice Pops

INGREDIENTS

  • – 1 1/2 pounds fresh, ripe blackberries (about 5 cups)
  • – 4 ounces dark organic cane sugar
  • – 4 fluid ounces water
  • – 6-8 ounces 2010 Kim Crawford Pinot Noir
  1. Combine sugar and water in saucepan. Gently heat while stirring until sugar completely dissolves. Allow to cool completely.
  2. Rinse blackberries and dry with paper towel. Lightly puree with blender or mash blackberries, resulting in about 16 ounces of puree. Add 6 ounces of cooled liquid sugar, 6 ounces of Kim Crawford Pinot Noir, and taste. The sweet, lightly acidic blackberries will highlight the natural fruit notes of Pinot Noir, leaving a nice, slightly tannic finish. If stronger Pinot Noir flavor is desired, add remaining 2 ounces.
  3. Pour in to molds, add sticks and freeze until solid (about 4 to 6 hours). Unmold and serve at once, or place in plastic bags for storage.

 

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