5 Ingredient Red Wine Popsicles
Left over Red wine is easy to use up in the winter; you throw it in spaghetti sauces, stews and everything in-between, but summer is more of a conundrum. My Red Wine Popsicles solve that problem. Last week end I had a garden party and when the last glasses were washed and put away I found sweet red wine left in one bottle, and a bit of dry red left in another.
The next morning I plucked some ripe mulberries from my tree, staining my feet a lovely shade of purple. I pureed them with “yoghurt”, wine and sugar and made myself grown up popsicles. Instead of an after dinner drink you could be handing out after dinner popsicles.
There was a beautiful boy in high school, a poet, long fingered and pale, with that puffy faced I-just-awoke-from-a-nap young Bob Dylan air to him. He and I flirted around the edges of flirtation never more. Except for that June day he kissed me beneath the vanilla clematis, but that is not my story today.
He searched me out one afternoon in the dingy halls of our high school and found me struggling to open my locker.
“That poem you wrote, the Sunset poem printed in the Laureate” (our little prose and poetry publication) I get it, I get how you are drawing the metaphors between sun sets and death, how you want a bright and fiery end to your life, how …”
He went on and on about my poem and all the fine metaphorical ways I compared gentle death to bland city sunsets and dramatic sunsets to a short life well lived. I nodded and agreed, but the truth is my poem was about sunsets and only sunsets.
I walked away from him down the sticky floored corridor feeling a bit sorry for him. He had obviously never arranged his day around the setting sun as we did on Hydra.
Meet me at sunset.
Come to my terrace for sunset
Let’s watch the sunset together today
Where will you be at sunset?
The setting of the sun is a spectator sport on Greek islands, everything but everything stops, conversations quiet, donkeys pause, flies are stilled, vines cease in their endless twining, even the drunks forget to sip their wine.
We hold our communal breath and gaze towards the sea where the sun has suddenly softened from buzzing white to retsina gold. Clouds illuminate with Cecil B. DeMille, voice of god, rays of light, and the Peloponnese becomes the silhouette behind which the last glowing ember of sun sinks.
The sky shifts from whipped tangerine to wisteria blue. Out fly the first bats and the spell is broken.
A deep inhale and everyone chimes in with their two cents, comparing todays event to yesterday, and last summer and the wonderful sunset of July 22, 1973.
“Scattered with poppies, the golden-green waves of the cornfields faded. The red sun seemed to tip one end of a pair of scales below the horizon, and simultaneously to lift an orange moon at the other. Only two days off the full, it rose behind a wood, swiftly losing its flush as it floated up, until the wheat loomed out of the twilight like a metallic and prickly sea.”
-Patrick Leigh Fermor
This recipe is a wonderful way to use up left over wine and make yourself a frosty, fruity adult treat for sunny afternoons. It must be 4 o'clock some where.
- 3 cup red wine
- 1/2 cup sugar
- 1/2 cup berries for pureeing
- 1 cup unsweetened non-dairy yoghurt
- 1/2 cup small berries for garnish, like mulberries, blueberries or raspberries.
- 1 tsp orange zest optional
Puree all of the ingredients except for the garnishing berries
Put garnishing berries into the pop molds, so they sit on the bottom, gravity makes sure of this.
Pour the pureed yoghurt wine mixture into the pop molds.
If you wanna get fancy then leave a little space at the top when filling and dollop on an extra couple of teaspoons of yoghurt for contrast.
Place your popsicle sticks in and place in freezer. Once frozen solid then un-mold and enjoy!