We missed meeting the Moms’ club on Wednesday. We arrived and didn’t recognize anyone at first—there was a birthday party going on—so we ended up playing on our own. It turned out the group was there later, but by then they had a Happy Baby Company truck handing out frozen treats. My homemade popsicles weren’t needed, which, in a weird social-anxiety sort of way, worked out fine. More for us!
Before I forget, I’ve been thinking about releasing a small ebook of breakfasts—maybe 30–40 recipes. Many of you suggested this idea and it stuck with me. I’m picturing indulgent breakfasts like chocolate peanut butter fudge pancakes and candy-bar-style breakfast rolls, plus quick weekday options and a section of healthier sweet breakfasts and smoothies. Would you be interested in something like that? Leave a comment if you’d like a compact, decadent breakfast ebook.
Now back to these popsicles. I’ve been making them non-stop for the past two weeks. If you love wine even a little, these are for you—they’re also delightful with a glass of wine on the side. I was inspired by a plum wine I used to order at a noodle bar years ago. After picking up that restaurant’s cookbook and remembering those flavors, I decided to blend ripe plums with a favorite pinot noir. Best. Decision. Ever.
The popsicles are lightly sweet with a perfect balance of bright plum flavor and the subtle complexity of red wine. They’re refreshingly adult, not overly sweet, and dangerously easy to finish off a batch in one sitting. You’ll probably find yourself making them again as soon as supplies run low.
Recipe Card
Plum and Wine Popsicles
Amanda Powell
Prep Time: 8 mins
Cook Time: 3 mins
Total Time: 11 mins
Yield: 10 popsicles
Ingredients
- ½ cup sugar
- ½ cup water, divided
- 6 plums, peeled and sliced
- 1 cup pinot noir (or other medium-bodied red wine)
Instructions
- In a small saucepan, combine the sugar and ¼ cup of the water. Heat over medium, stirring until the sugar dissolves and the syrup just begins to simmer.
- Add the sliced plums to the pan and cook for about 1 minute, just until they start to soften. Remove from heat and allow the fruit to cool slightly.
- Transfer the plums to a blender and puree until smooth. Add the wine and the remaining ¼ cup water, then blend again until fully combined.
- Pour the mixture into popsicle molds. Freeze for about 1½ hours, then insert sticks and return to the freezer until completely solid, about 3–4 hours more.
- To unmold, run warm water briefly over the outside of the molds to loosen the popsicles, then gently pull them free.
Tips: Use ripe, juicy plums for the best natural sweetness and vibrant color. If you prefer a less boozy result, substitute half of the wine with unsweetened plum juice or additional water. These popsicles keep well in the freezer for up to two weeks stored in an airtight container.
Tried this recipe? Tag me on Instagram @acookienameddesire with your photos and impressions.
