There is nothing more perfect on a playdate than popsicles. That goes for moms, too. I love to make pops with my kids and while they are busy filling their molds, I am busy whipping up some wine pops.
Just like juice, wine makes the perfect ingredient for a cool and refreshing treat. What’s even better is that you can use whatever leftover wine you have – if you have any, that is. I like to mix wine or prosecco with an accompanying fruit flavor that complements the characteristics of the wine. For example, a Napa Cabernet Sauvignon is great with plump, ripe, fresh blackberries. Just puree some berries in with a bit of water, add wine and pour into molds. Prosecco is super easy to turn into a popsicle because it is traditionally mixed with fruit puree in cocktails like bellinis, mimosas and more. Sometimes I blend up the fruit into a puree, sometimes I add whole fruit so it looks like it’s floating in a prosecco ice cube.
The fun in making these is the mixing and matching. Here are a few of my favorite playdate popsicle recipes.
Raspberry Prosecco Pops
Makes 8-10 pops
- 8 ounces Prosecco
- 3 tablespoons raspberry liqueur
- 1/4 cup agave (optional, esp if your fruit is really ripe)
- 6 ounces raspberries
- Add all of the ingredients, except a handful of raspberries, to your blender. Blend until smooth. Pour the mixture into your popsicle molds, filling only halfway. Gently plop a few rasberries into each mold. Then fill with the liquid until 3/4 full.
- Transfer the molds to your freezer and allow the popsicles to freeze until completely solid, about 6-8 hours.
- To remove the popsicles from your mold, run them under a gentle stream of warm water.
Cabernet Sauvignon & Blackberry Ice Pops
- 4 ounces dark organic cane sugar or symple syrup
- 5 cups fresh blackberries
- 8 ounces Cabernet Sauvignon, recommended wine: OneHope
- Make simple syrup by combining sugar and 4 of ounces water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.
- Lightly puree the berries in a blender. Add the symple syrup and wine and blend again.
- Pour into molds and freeze until solid, about 4 to 6 hours).
Sauvignon Blanc & Yellow Peach and Vanilla Ice Pops
- 6 ounces simple syrup
- 2 vanilla beans, split lengthwise
- 3-4 ripe or overripe yellow peaches
- 8 ounces Sauvignon Blanc
- Infuse simple syrup with vanilla beans an let steep for 20 minutes. It is best to do this when the syrup is still warm. After the syrup has been infused, remove the beans and let the syrup cool completely.
- Remove pits from peaches and puree in a blender. Add syrup and wine to blender and pulse a few times to bring the mixture together. Then blend for a minute or two.
- Pour into popsicle molds and allow to freeze, usually 6-8 hours.