Will you look at that gorgeous shade of pink?!? I almost wish that one of my friends had a bridal shower coming up so that I could bring these. They are just right for a best girlfriends’ party. Or any party.
Speaking of weddings, the girl who caught the bouquet and the guy who caught the garter at our wedding are getting married at the end of the month. Isn’t that cute? They already had a kid together, so it wasn’t like our wedding actually had anything to do with their upcoming nuptials. But I’m going to pretend that it did anyways.
Too bad she’s already had her shower, or I would show up with a huge batch of these. Just because she’s a camo gal doesn’t mean she wouldn’t dig the pink.
That candy-pink shade was achieved without a single drop of food coloring. Before I made them, I thought they were going to turn out sort of beige and clear. I was so surprised with the results. When you make these, be sure to leave the skin on the fruit, because this is where the rosy hue comes from.
Another reason to love these pops: They are so very simple to make. You just pit the nectarines, throw them in a blender with some wine and sugar. Strain the mix through a flour-sack cloth or a fine mesh sieve and then pour in to your popsicle molds. That’s it, kids. Since I don’t own any popsicle molds, I did have the one extra step of waiting until the firmed up a bit before I put the stick in. But if you have a mold, yeah, you’re done.
Of all the ice cream-popscile-frozen things that I’ve made on this blog, this is by far my favorite. Sweet and fruity and just a little boozy and totally delicious.
- Six nectarines, pitted but not peeled
- 1 cup pinot grigio
- 1/4 cup of sugar (or to taste)
- (optional -- extra nectarine chunks)
- Place all the ingredients in a blender and whirl.
- Strain through a flour sack cloth or fine mesh sieve.
- Pour into popscicle molds and freeze until solid. To unmold, run briefly under tepid water.
- Serve with love.