Blackberry Pinot Pops

This delightful pop recipe comes just in time for Blackberry Season.

Kim Crawford Pinot Blackberry Pops

Makes 10 pops

4 ounces dark organic cane sugar

4 fluid ounces water

1 1/2 pounds fresh, ripe blackberries (about 5 cups), rinsed and dried

6 to 8 ounces 2010 Kim Crawford Pinot Noir

To make a simple syrup, combine sugar and water in saucepan.

Gently heat while stirring just until sugar dissolves. Cool completely.

Puree the blackberries with a blender.  Then, strain.  This should produce 16 ounces of puree.

Add 6 ounces of cooled simple syrup.

If stronger Pinot Noir flavor is desired, add remaining 2 ounces.

Pour into molds, add sticks and freeze until solid (about 4 to 6 hours).

Unmold and serve immediately.

These are best eaten outside on a warm and sunny day.