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Kim Crawford Sauvignon Blanc Infused Yellow Peach & Vanilla Ice Pops

Kim Crawford Sauvignon Blanc Infused Yellow Peach & Vanilla Ice Pops

Ingredients

Directions

Combine sugar and water in saucepan. 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 oz of Kim Crawford Sauvignon Blanc, stirring well.

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

Makes 10 ice pops

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