Cool Off with these Wine-infused Popsicle Recipes

In the dog days of summer, no treat can hit the spot quite like these Wine-infused Popsicle Recipes!

A few summers back, New Zealands Kim Crawford Wines teamed up with the Brooklyn-based Peoples Pops to create some deliciously cool summer pops. While no longer available in stores, thankfully they left the recipes online so that you can still make them at home! If you love Creamsicles, try the Sauvignon Blanc Infused Yellow Peach and Vanilla Ice Pops. For more of a punch, freeze up a batch of Pinot Noir Infused Blackberry Ice Pops.

For those ice cream addicts, try this recipe forEmma Chapman's Red Wine Fudgesicles. Select a red that will pair well with the chocolate. These popsicles are easy to make and they include fresh, all-natural ingredients.

Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops

Ingredients: 3 to 4 baseball-sized ripe to overripe yellow peaches 4 ounces of organic dark cane sugar 4 fluid ounces of water 1-inch piece of vanilla bean, cut lengthwise 7 ounces of 2011 Kim Crawford Sauvignon Blanc

Instructions: Combine sugar and water in asaucepan. 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 Kim Crawford Sauvignon Blanc, stirring well. Pour into molds, add sticks, and freeze until solid (about four to 6 hours). Unmold and serve, or place in plastic bags for storage. Makes 10 pops. (http://www.bonappetit.com/recipes/article/wine-fruit-freezer-boozy-ice-pops)

Pinot Noir-Infused Blackberry Ice Pops

Ingredients: 1.5 pounds of fresh, ripe blackberries (about 5 cups) 4 ounces of organic dark cane sugar 4 fluid ounces of water 6-8 ounces of 2010 Kim Crawford Pinot Noir

Instructions: Combine sugar and water in saucepan. Gently heat while stirring until sugar dissolvces. 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. If stronger Pinot Noir taste is desired, add remaining 2 ounces of wine. Pour into molds, add sticks, and freeze until solid (about four to 6 hours). Unmold and serve at once or place in plastic bags for storage. Makes 10 pops. (http://www.bonappetit.com/recipes/article/wine-fruit-freezer-boozy-ice-pops)

White Sangria Popsicles

Ingredients 1 bottle dry white wine 1/2 cup simple syrup 1/2 cup orange liqueur 2 lemons 2 cups chopped fruit (strawberries, green apples, peaches, and blackberries)

Instructions Combine wine, simple syrup, and orange liqueur in a large pitcher. Juice 1 lemon into the pitcher. Slice the other lemon thinly and then halve the slices. Add to the pitcher with the remaining fruit. Pour into 3-ounce paper cups and freeze for ~2 hours until it starts to ice over. Insert popsicle sticks and freeze for another 2-3 hours until solid. To serve, carefully peel the paper cut away from the sangria pop starting with the seam. Eat immediately. (http://www.thebrewerandthebaker.com/archives/7365)

Let us know what you tried and what you liked, too!