Get the recipe after the break!
Pinot Noir-Infused Blackberry Ice Pops
1 1/2 pounds fresh, ripe blackberries (about 5 cups)
4 ounces dark organic cane sugar or agave
4 fluid ounces water
6-8 ounces Pinot Noir
Combine sugar and water in a saucepan. Gently heat while stirring until sugar dissolves. Allow to cool completely.
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 Pinot Noir, and taste. The sweet, lightly acidic blackberries will 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.
Pour into molds, add sticks and free until solid (about 4 to 6 hours). Unmold and serve at once or place in plastic bags for storage.
Makes 10 ice pops.
Recipe from Martha Stewart
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