No. 202: Red Wine-Blackberry Popsicles

I've spent this whole week feeling hot.

Not the, "I'm rocking this maxi dress," kind of hot, but the "I'm melting because my internal core temperature feels like a thousand degrees" kind.

What does that mean for cooking? Boozy ice pops!

Red Wine-Blackberry Popsicles

This is where I have to also confess to you that I bought a new kitchen gadget at Sur La Table this weekend. I have big plans to use this throughout the summer.

Zoku mold

This recipe was the perfect way to start using my new toy.


4 ounces dark cane sugar
1 1/2 pounds blackberries (about 5 cups)
6-8 ounces red wine with dark fruit notes (Pinot Noir would be great, we used a blend)

To make

Combine sugar and 4 fluid ounces water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.

Rinse blackberries and dry with paper towel. Lightly puree in a blender. Add 6 ounces of cooled liquid sugar, 6 ounces red wine, and taste. If stronger Pinot Noir flavor is desired (isn't it always?), add the remaining 2 ounces.

Pour into molds.

Prepared molds

Add sticks and freeze until solid (about 6-8 hours). Unmold and serve either at once or place in plastic bags for storage.

The results

These boozy ice pops are just delightful. I opted for a coarse puree of the blackberries, so as you bit into each popsicle, they flaked off in the most wonderful chewy mix of blackberry, wine and sugar.

There are no pictures, we were too busy trying to not leak all over the kitchen.

No matter your mold, I'd freeze these for 8 full hours before serving. Just to make sure everything is properly solidified.

Add these as an adult dessert option to your next dinner party or barbecue, you won't be disappointed!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina