Kim Crawford, one of New Zealand’s most cutting edge, luxury wineries, has partnered with New York’s People’s Pops, which creates locally grown fruits into premium ice pops, in the creation of co-branded Sauvignon Blanc and Pinot Noir-infused frozen treats.
And if you can’t make it to one of People’s Pops many locations throughout the city, here’s how to make these sophisticated warm-weather treats right at home:
Kim Crawford Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops
3 to 4 baseball sized ripe to overripe yellow peaches
4 ounces dark organic cane sugar
4 fluid ounces water
1 inch piece of vanilla bean cut lengthwise
7 ounces 2011 Kim Crawford Sauvignon Blanc
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 ounces 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.