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Kim Crawford Pinot Noir Infused Blackberry Ice Pops

Kim Crawford Pinot Noir Infused Blackberry Ice Pops



Combine sugar and water in saucepan. Cook over low heat, stirring until sugar completely dissolves. Remove from heat and allow syrup to cool completely.

Lightly purée or mash blackberries. This should yield about two cups. Combine purée with 6 oz cooled syrup and 6 oz of Kim Crawford Pinot Noir, stirring well. Taste. If a stronger Pinot Noir flavour is desired, add remaing 2 oz.

Pour into molds, add sticks, and freeze until solid (about 4 to 6 hours). Unmold and serve at once, or store in plastic bags for future use.

Servings: 10 ice pops

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