Move over, kiddos!
Here are a couple of summer treat recipes with an adult-spin to help the grownups beat the summer heat.
BOOZY STRAWBERRY AND LEMON ICE POPS:
1 ½ lbs. Fresh Strawberries
½ cup Brown Sugar
½ cup Water
1 tbsp. Lemon Peel
1 cup of your favorite Livermore Valley white (we used McKahn Family Cellars’ 2018 Viognier)
Bring water, sugar, and lemon peel to a boil until the sugar dissolves. Let the mixture simmer for 5 minutes. Turn off the heat and remove the lemon peels once the syrup has cooled. In a large cocktail shaker, muddle the strawberries with the wine. Add the lemon syrup and give it a hard shake. Pour into popsicle molds and stick in the freezer for at least 6 hours or overnight.
LIVERMORE VALLEY RED FUDGESICLES:
1 ½ cups Dark Chocolate Chips
1 cup of your favorite Livermore Valley red wine (Vasco Urbano’s 2016 Brunswick Petit Sirah worked great for us)
1 ½ cups Milk
Bring wine to a boil and let it simmer for 10 minutes to reduce. Once the wine has reduced, take it off the heat and whisk in the chocolate chips. Stir in milk and pour the mixture into popsicle molds. Stick them in the freezer 6 hours or overnight.
RASPBERRY AND LIME ROSÉ SANGRIA FLOES
1 bottle McGrail Vineyards 2017 Kylie Ryan Rose
¼ cup Brandy
¼ cup Fresh Lime Juice
½ cup Agave Nectar
½ cup Fresh Raspberries
4 oz of Wente Brut (Optional)
Mix wine, brandy, lime juice, and agave nectar in a pitcher or large bowl. Inside of your popsicle molds, drop a few raspberries inside along with a thin lime slice. Pour sangria mixture to fill each mold. Freeze for 30 minutes – 1 hour until you can stick your popsicle sticks in the middle of each mold and they will stay. After sticks are in place, freeze for at least 6 hours or overnight. Optional:serve popsicles in a glass with 4 oz of Wente Brut for a touch of fizziness.
By Leigh Cranor