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Crush lemongrass stalk using a rolling pin or the dull side of a knife blade to release its essential oils. Combine sugar and water in a saucepan and gently heat while stirring until sugar completely dissolves. Add lemongrass and simmer for 5 minutes, then turn off heat to steep. Once cool, remove lemongrass from infused syrup. Lightly purée strawberries, and combine with 8 oz lemongrass syrup. Add 7 oz Kim Crawford Sauvignon Blanc and stir well.
Pour into molds, add sticks and freeze until solid, 4–6 hours. Unmold and serve at once, or place in plastic bags for storage.
Servings: 10 ice pops