Ingredients
Scale
- 1 pound strawberries, hulled and quartered
- 1 tablespoon balsamic vinegar
- 1/3 cup sugar, divided
- 1 1/2 cups Sutter Home Merlot
- 1 4-inch cinnamon stick (optional)
Instructions
- Preheat oven to 375° F.
- In a medium bowl, combine strawberries, balsamic vinegar and 2 tablespoons sugar. Mix well with a large spoon until all ingredients have combined.
- Spread strawberry mixture evenly on a baking sheet. Place in oven for 20 minutes. Remove from oven, set aside and let cool.
- In a small saucepan, combine merlot, remaining sugar and cinnamon stick. Simmer over medium heat for 8 to 10 minutes. Set aside and let cool slightly. Remove cinnamon stick and discard.
- Place half the roasted strawberry mixture and wine mixture in a blender. Blend until smooth.
- Divide remaining roasted strawberries in popsicle molds. Pour in wine/strawberry mixture. Freeze for 1 hour and insert popsicle stick. Return to freezer and freeze for at least 4 hours or until set.