In line with the recent heat-wave, Kim Crawford wines have published recipes for frozen Sauvignon Blanc and Pinot Noir lollies which apparently help keep the wine’s flavour profile more or less intact.
The Pinot Noir Popsicle requires 1.5 pounds of ripe blackberries, four ounces of dark cane sugar, four fluid ounces of water and six to eight fluid ounces of Pinot Noir.
Dissolve the sugar in the water while gently heating it and then leave to cool. Lightly puree the blackberries and then add the sugar water and wine.
Kim Crawford stated that the tartness of the blackberries will “highlight the natural fruit notes of Pinot Noir leaving a slightly tannic finish”.
Pour the solution into moulds, add sticks and freeze for four to six hours.