Blackberry
 Wine Pops

We love a cold glass of white or rosé in the warmer months. But why should they have all the summer fun? We like to trot out a bottle of chilled red every once in a while to serve alongside our grilled steaks and chops. Occasionally (OK, rarely) we’re left with a glass or two in the fridge. That’s when we make these pops. Just four ingredients—wine, sugar, water, and berries—come together to make a not-too-sweet pop plenty sophisticated for entertaining but easy enough for lazy Sundays. Choose a light fruit-forward red like Pinot Noir or Gamay and the sweetest berries you can find.

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  • Makes 10
We love a cold glass of white or rosé in the warmer months. But why should they have all the summer fun? We like to trot out a bottle of chilled red every once in a while to serve alongside our grilled steaks and chops. Occasionally (OK, rarely) we’re left with a glass or two in the fridge. That’s when we make these pops. Just four ingredients—wine, sugar, water, and berries—come together to make a not-too-sweet pop plenty sophisticated for entertaining but easy enough for lazy Sundays. Choose a light fruit-forward red like Pinot Noir or Gamay and the sweetest berries you can find.

Ingredients

  1. Check 12 ounces blackberries
  2. Check 1 cup red wine
  3. Check cup sugar

Directions

  1. Combine blackberries, wine, ½ cup water, and sugar in a medium pot. Bring to a simmer and cook, stirring, until sugar dissolves, about 5 minutes. 
Use a slotted spoon to fish blackberries out of wine; divide berries among 10 3-ounce ice pop molds and pour wine 
mixture over top.
  2. Insert sticks and freeze 
until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment-lined baking sheet and keep in the freezer until just before serving.