Pinot Noir Infused Blackberry Ice Pops

1. 1

   To make a simple syrup, combine sugar and water in saucepan. Gently heat while stirring just until sugar dissolves. Cool completely.

2. 2

   Lightly puree the blackberries with a blender or mash blackberries, resulting in about 16 ounces of puree.

3. 3

   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.)

4. 4

   Pour into molds, add sticks and freeze until solid (about 4 to 6 hours).

5. 5

   Unmold and serve at once, or place in plastic bags for storage. Makes 10 ice pops

* Per serving · 4 servings · Values may vary.

No additional tips available.