Kim Crawford Winery is partnering with New York-based artisan popsicle company, People’s Pops to make fun, frozen treats from their world-class wine. The luxury New Zealand winemakers have invented two fruit-infused, spiked popsicles using their Sauvignon Blanc and Pinot Noir just before the real heat of summer rolls in. Best part is, the companies provide at-home recipes, making for the perfect treat at your summer kick-off party.

Kim Crawford Sauvignon Blanc Infused Yellow Peach and Vanilla Ice Pops           

3 to 4 baseball sized ripe to overripe yellow peaches
4 ounces dark organic cane
4 fluid ounces water
1-inch piece of vanilla bean cut lengthwise
7 ounces 2011 Kim Crawford Sauvignon Blanc

Mix sugar and water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat, add cut vanilla bean and steep for 15 minutes. Remove bean and allow syrup to completely cool.

Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture, resulting in about 16 fluid ounces. Combine puree with cooled vanilla syrup and 7 ounces of Kim Crawford Sauvignon Blanc, stirring well. Pour into molds, add sticks, and freeze until solid (about 4 to 6 hours). Once frozen, take out of mold and serve at once, or place in plastic bags for storage.

Makes 10 ice pops.

Kim Crawford Pinot Noir Infused Blackberry Ice Pops           

1 ½ pounds fresh, ripe blackberries (about 5 cups)
4 ounces dark organic cane sugar
4 fluid ounces water
6-8 ounces 2010 Kim Crawford Pinot Noir

Combine sugar and water in a 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 6 ounces of cooled liquid sugar, 6 ounces of Kim Crawford Pinot Noir, and taste.

The sweet, lightly acidic blackberries will highlight the natural fruit notes of Pinot Noir, leaving a nice, slightly tannic finish. If stronger Pinot Noir flavor is desired, add remaining 2 ounces. Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). Once frozen, unmold and serve at once, or place in plastic bags for storage.

Makes 10 ice pops.