Wine icy-poles? Wine not!!

wine pops

Gasp! Can there really be anything THIS goodly? Why, yes indeed there can. And we can attest that these are the perfect way to end a happy, sunshine filled Sunday lunch.

Sauvignon Blanc-infused Peach and Vanilla Icy-poles

Makes 10


120 grams brown sugar
1 vanilla bean, split lengthwise
3-4 ripe or overripe yellow peaches ( you can use frozen peaches too. Hurrah!)
250 mls Sauvignon Blanc

Icy-pole moulds OR small paper cups & paddle pop sticks

Combine sugar and 120 mls water in a saucepan. Gently heat, while stirring, until sugar completely dissolves. Remove from heat, add cut vanilla bean and let steep for 15 minutes. Remove bean and allow syrup to cool completely.

Lightly puree skinned & pitted peaches, being sure to leave some texture, resulting in about 500 mls. Combine puree with cooled vanilla syrup and Sauvignon Blanc, stirring well to incorporate.

Pour into moulds, add sticks and freeze until solid (about 4 to 6 hours). If you don’t have a mould, little paper or plastic cups work perfectly. Freeze cups for two hours, then add popsicle sticks. Freeze for another two hours.

Unmould and serve either at once or place in plastic bags for storage in the freezer. They melt fast so have napkins on call.

Pinot Noir-infused Blackberry Ice Pops

Makes 10


120 grams brown sugar
450 grams blackberries (about 2-3 cups) (you can use frozen berries too. Double hurrah!)
450 grams blueberries (about 2-3 cups) (same again here! Just defrost them first.)
250 mls Pinot Noir

PREPARATION Combine sugar and 120 mls water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.

Lightly puree berries in a blender.  Add 180 mls of cooled liquid sugar, 180 mls Pinot Noir, and taste. If stronger Pinot Noir flavor is desired, add remaining 70 mls.

Pour into moulds (or cups) as per above. Now go fight over them!

(Sources: &

Which flavour do you prefer? Let us know by leaving a comment below!