White Sangria Popsicles
- 1 bottle 2009 Sant’ Elena Pinot Grigio
- ½ cup simple syrup
- ½ cup orange liqueur
- 2 lemons
- 2 cups chopped fruit (recommended: strawberries, green apples, peaches and blackberries)
Combine wine, syrup, and orange liqueur. Juice 1 lemon into mixture. Slice other lemon thinly and halve the slices. Add in remaining fruit. Pour into 3-ounce paper cups and freeze for 2 hours. Insert popsicle sticks and freeze until solid. Makes 24 pops.
Blackberry Prosecco Popsicles
- 1/3 cup blackberries
- 4 oz crème de cassis
- Splash of fresh lime juice
- 2 pinches lime zest
- 20 oz Prosecco
Pour crème de cassis on blackberries and crush. Add lime juice and zest. Put 1 tsp of mixture into each popsicle form and pour Prosecco on top. Freeze for 2 hours. Insert popsicle sticks and freeze overnight. Makes 12 pops.
Blueberry Bordeaux Cheesecake Popsicles
- 1 pint blueberries
- ½ cup Bordeaux
- ¼ cup simple syrup
- ¼ cup heavy cream
- ¼ cup cream cheese
- 4 Tbsp sugar
- ¼ cup graham cracker crumbs
Puree blueberries, wine, and simple syrup. Beat heavy cream and sugar in a cold bowl until soft peaks form; fold in beaten cream cheese. Portion out ¼ cup of cream cheese mixture into a separate bowl, combine with graham cracker crumbs. Place mixtures into 3 separate plastic bags and cut off a corner to create a small opening. Pour 2 tablespoons of blueberry and wine mixture into each well. Squeeze a tablespoon of cheesecake mixture on top of blueberry layer. Squeeze a small dollop of graham cracker mixture on top of cheesecake mixture. Continue layering until top of each well is reached. Cover top of popsicle form with foil and place popsicle stick in the center. Freeze overnight. Makes 8 pops.
- 1 ¾ cups sugar
- 1 ½ tsp citric acid
- ¼ tsp matcha (green tea) powder
- 1 bottle of 2013 WattsUp Rosé
- 3 cups water
Blend sugar, citric acid, and matcha powder into a food processor for 1–2 minutes. Pour mix into large bowl. Add wine and water. Stir well. Freeze for 3 hours before serving.
Mimosa Jello Shots
- ½ cup fresh squeezed orange juice
- 3 envelopes of gelatin
- 1 ½ cups Champagne
- 1 drop orange flower water (optional)
- Edible flower petals, for garnish (optional)
Pour juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Stir over low heat until gelatin has dissolved, about five minutes. Remove from heat. Stir in Champagne (mixture will be foamy). Add drop of orange flower water, if desired. Chill overnight in 9×9 pan. Makes 24 to 32 jello shots.
Mixed-Berry La Pinot Pops
- 1/2 bottle 2011 La Pinot Noir
- 2 cups water
- 2/3 cup sugar
- 2/3 cup raspberries
- 2/3 cup blackberries
In a large mixing bowl, combine water, wine, and sugar. Stir until sugar is dissolved. Add berries, smashing some slightly with a wooden spoon and leaving some whole. Using a ladle, pour into popsicle molds (or just a paper cup!), making sure the berries are evenly distributed.
Note: If you’re using the paper-cup method, let the pops freeze for about an hour (until they’re slushy, but not totally frozen), then place the popsicle sticks in the center. Putting them in a partially frozen mixture will keep them stabilized. Don’t have popsicle sticks? Use spoons or plasticware. Done!
French 75 Popsicles
- 2 oz. of Champagne
- 4 oz. of cognac or gin
- 4 oz. of simple syrup
- 3 oz. of fresh lemon juice
Combine all ingredients together into a large measuring cup, then evenly distribute in your popsicle molds, leaving about 1/4 inch of room at the top. (You’ll have around 3 oz. left over after filling the molds.) Makes 10 pops.
Sauvignon Blanc Infused Yellow Peach and Vanilla Ice Pops
- 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 Sauvignon Blanc
Mix 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. 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 Sauvignon Blanc, stirring well. Pour into molds, add sticks, and freeze until solid (about 4 to 6 hours). Makes 10 pops.
Fig and Clementine Port Wine Popsicle
- 2 cups of port wine (or any dry fruity variety will work)
- 2 lbs clementine tangerines
- 1 1/2 lb figs
- ¼ cup honey
Place wine, clementine tangerines, figs, and honey in a food processor or blender and process or blend until pureed, about 1–2 minutes. Pour mixture through a medium strainer. Pour strained mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2–3 seconds. Makes 8 pops.
Red Wine Fudgesicles
- 1 cup red wine
- 1 1/2 cup dark chocolate chips
- 1 1/2 cup milk
In a small pot simmer the wine over low/medium heat for 12–18 minutes, allowing it to reduce. Remove from heat and whisk in the chocolate until completely melted. Stir in the milk. Pour into your popsicle tray and freeze over night.