Boozy popsicles…what says summer more? What says Labor Day weekend more? Ron Carey – the beverage director and Sommelier at Los Angeles’ Simbal – has been making things like Pinot Noir Popsicles in Prosecco, and we’ve been noticing. He gave us two ways to do boozy popsicles, one being house-made red wine popsicles and the other being Cinnamon-Peach and Bourbon popsicles. If you didn’t love today’s post about all the things to do this weekend that aren’t day drinking, this just might be the alternative for you…
House-Made Red Wine Popsicle Resting in La Jara Prosecco (Certified Bio-Dynamic Prosecco)
Ingredients:
16oz Strawberries
4oz Demerara syrup
6-7oz California Pinot Noir to taste
1.5-2 Tbs Balsamic Vinegar to taste
Directions:
Puree ingredients slightly chunky, pour into 3 oz popsicle molds, (Optional: Add additional small diced chunks of berries).
Freeze over night
In a wine glass, add 2-3 oz prosecco or beverage of choice, dip popsicle.
Cinnamon, Peach & Bourbon Popsicles
Ingredients:
1 1/2 lb Ripe yellow peaches
6-8 oz House-made peach simple syrup
3 oz Bourbon
2 Tablespoons fresh lemon juice
1 Tablespoon grated cinnamon
Directions:
Puree peaches & lemon juice
Add peach syrup, bourbon, and cinnamon to taste
Pour into 3oz molds
Freeze over night
Serve in wine glass with 2-3 oz of a nice Amontillado Sherry or Prosecco, dip in the popsicle. Or serve in a wine glass filled about 1/3 way up with crushed ice mixed heavily with chopped mint & add 0.5 oz bourbon, set peach popsicle on top. Little fun play on a Mint Julep.
Also see these 21 other DIY popsicle recipes, and click here for a three amazing rosé recipes.
