Pinot noir and blackberry poptails
- 4 oz. (120 ml) white sugar
- 4 oz. (120 ml) water
- 5 cups (1.25 L) fresh blackberries
- 6 to 8 oz. (180 ml to 240 ml) Pinot Noir wine
- Make a syrup by mixing the sugar and the water in a saucepan. Heat on low, stirring constantly, until the sugar is dissolved.
- Set aside and allow to cool completely. Wash the blackberries and dry them with some paper towel.
- Using a blender or food processor, process the blackberries until they are puréed.
- Add 6 oz. (180 ml) of the sugar syrup and the Pinot Noir and mix for another 30 seconds.
- Pour the preparation into popsicle moulds and put into the freezer for approximately two hours.
- Remove from freezer, add a popsicle stick to each mould and put back into the freezer until the poptails are well frozen (six hours or overnight).
- Unmould when ready to serve.
Alcohol resists freezing, and if the ratio of alcohol to the other ingredients is too high, the poptails will not set. This means it is very important to closely follow the quantities listed in the recipe so that the poptails will be truly frozen and will unmould successfully.