A perfectly boozy and sweet pairing in easy cherry red wine popsicles!
Hellooo and welcome to not only Friday but #PopsicleWeek! Honestly, I get excited for Popsicle Week every year because Billy sends the best e-mails (includes Mariah Carey, so duh) and thinking up popsicle flavor combos has become one of my favorite recipe development processes. There are just so many combinations! Boozy! Sweet! Fruity! Basically never ending. I even got so into Popsicle Week last year that I did two popsicle posts, one fruity/boozy one and one that had sugar cookies in it. This year, I went boozy with a touch of seasonal fruit, since cherries are popping up everywhere at the moment. I also had half a bottle of nice-ish red wine leftover that I needed to use and popsicles seemed like the best solution.
The key to these red wine popsicles is the coconut base combined with the sweet red wine. Normally, alcohol doesn’t freeze well, but since wine is less boozy than hard liquor and we are working with coconut milk, things turn out all creamy and boozy, without being way too icy or hard. Also, if you are looking for a reliable popsicle mold, I have this one and love it. Popsicle molds and kind of like doughnut pans, you didn’t know what you were missing until you have one! I do always have to run a little hot water over the outside of the molds to wiggle the popsicles out, but that’s pretty standard for any mold.
I hope you have a lovely weekend and get a chance to be outside! We are attending a wedding and I have a bit of work to get done before I have a busy week next week (Vacation & my BFF is visiting!), but I think I’ll take a few minutes to enjoy a boozy pop on the porch in between. Happy weekend!
- 1 can light coconut milk
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup red wine
- ½ cup cherries, pitted and chopped
- Whisk together all the ingredients, except for the cherries. Fold in the cherries and pour into popsicle molds, distributing equally. Freeze for at least 8 hours or overnight.