I feel like the title of the post may have led you astray. No, these popsicles are not made from blueberry wine, though such a thing does exist in Virginia. They are just made from actual blueberries rendered into a beautiful simple syrup. Seriously, I could stare at that stuff all day. But in an ode to sweet Virginia wine, I did decide to add a little of Chateau Morrisette’s Muscadine to pump up the sweetness and flavor of the simple syrup! So the title’s kinda accurate, no?
Homemade popsicles are all the rage these days, so when I came across the this popsicle mold at IKEA for $2, I couldn’t help but bring it home with me and hope inspiration would strike. Luckily, it finally did two months later after I remembered how the employees at Chateau Morrisette mentioned how great their sweet wines are as mixers in the summer. No, there’s no hard alcohol in this recipe, but if their wine works great with that, I figured it would compliment tangy Greek yogurt as well. And you know me, I’m all about supporting local businesses when I can!
The popsicles are actually super easy to make, they just take some patience and down time. Here’s what you need:
I then combined the blueberries and agave syrup in a small saucepan and brought them to a rolling boil, reduced to a simmer, and stirred in some of that sweet, sweet wine. I let the syrup continue to reduce for a few minutes and added a little flour to thicken it up a bit. Once it had the desired consistency, I stuck in in the fridge to cool (let the waiting commence…).
Once it cooled, I simply combined it with some Greek yogurt, stuck it in the popsicle molds, and waited some more–until I could finally enjoy their sweet wine-y goodness.
A perfect send-off for summer, don’t ya think?
Blueberry Wine Popsicles
Makes 6 small popsicles
1.5 cups fresh blueberries
2 tablespoons agave syrup
1/4 cup sweet white wine (I used Chateau Morrisette’s Muscadine)
1 tablespoon + flour
1.5 cups plain non-fat Greek yogurt
Heat blueberries and agave syrup in a small saucepan. Bring to a rolling boil and then reduce to a simmer.
Pour in the wine and continue to simmer until the sauce begins to thicken a bit. Stir in flour until a thick, but still slightly runny mixture forms.
Transfer the blueberry simple syrup into a bowl and place in the fridge for at least 1 hour, or until cold.
Once the simple syrup is ready, remove it from the fridge and set aside.
Pour the Greek yogurt into a large bowl and then carefully fold in the simple syrup. Don’t over combine or you will lose the swirl effect.
Pour an even amount of the mixture into each mold and freeze at least 8 hours, or according to popsicle mold directions.
*Popsicle molds needed (a paper cup + popsicle stick works as well!)