Popsicles are where it’s at

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Krystina Castella’s new “Pops!” book will make you happy just sitting on the shelf. Imagine if you actually make one of the icy confections? Here’s how to wow them at your next barbecue or rooftop soiree.

Kiwi Pops

What’s in them

11/2 cups sugar
3 cups sliced kiwis (with or without the peel)
3/4 cup fresh lime juice

Makes six 8-ounce pops or eight 6-ounce pops

How to make them
In a saucepan, combine 1 cup water and the sugar. Stir over low heat until the sugar dissolves. Refrigerate for 10 minutes to cool. Combine the kiwis and the lime juice in a food processor or blender. Process until smooth. Add the sugar water and 1 1/2 cups of cold water to the kiwi mixture and process again to combine. Pour the mixture into the pop molds; insert the sticks. Freeze for at least six hours. Remove from the freezer; let stand at room temperature for five minutes before removing the pops from the molds.

Grown-up ice pops

Popsicles, meet our good friend wine

What’s better than sangria on a hot day? Frozen sangria! People’s Pops, makers of hip seasonal popsicles, and award-winning New Zealand winery Kim Crawford Wines teamed up to create your new summertime tipsy treat.

Pinot noir-infused blackberry ice pops 

What’s in them

1.5 pounds fresh, ripe blackberries (about 5 cups)
4 ounces dark organic cane sugar     
4 ounces water
6-8 ounces 2010 Kim Crawford Pinot Noir

Makes 10 pops

How to make them
Combine sugar and water in saucepan. Gently heat while stirring until sugar dissolves. Allow to cool completely. Rinse blackberries and dry with paper towel. Lightly puree with blender or mash blackberries, resulting in about 16 ounces of puree. Add six ounces of cooled liquid sugar, six ounces of Kim Crawford Pinot Noir, and taste. If stronger Pinot Noir flavor is desired, add remaining two ounces. Pour into molds, add sticks and freeze until solid. Unmold and serve at once — or place in plastic bags for storage.  


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