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Who says adults can’t have icy summer treats? As the summer heat continues bearing down on us I have been scouring magazines and the Internet for some of the best summer cool-down desserts and drinks. And of course wine is involved.


This is a fun summer dessert and a glass of wine in one. Moscato’s sweetness and low alcohol make it the ideal wine for this ice cream float.

Moscato Float: Place two scoops of vanilla ice cream in a glass, add ½ cup of strawberry soda. Fill the remaining part of the glass with moscato.

  • 2014 Zonin Moscato, Italy (about $9 retail)


We called them popsicles as a child, but for a more grown-up feel, let’s call these ice pops. These are two of my favorites.

Pinot Noir Infused Blackberry Ice Pops: Make a simple syrup by combining 4 ounces of organic cane sugar and 4 ounces of water in a saucepan. Gently heat while stirring until sugar dissolves. Let cool. Take about 5 cups of fresh ripe blackberries and lightly puree. Combine the blackberries, simple syrup and 6 to 8 ounces of pinot noir. Pour into mold, add sticks and freeze.

  • 2013 Mirassou Pinot Noir, California (about $12 retail)

Fig and Clementine Port Wine Ice Pop: Combine 2 cups of port wine, 2 pounds of peeled clementines, 1½ pounds of figs and ¼ cup of honey in a blender until pureed. Strain. Pour mixture into ice pop molds, add sticks and freeze.


Granita is a semi-frozen dessert made from sugar, water and flavoring. Originally from Sicily, it is similar to sorbet, but with an icy, grainy texture.

Red Wine Granita With Vanilla Ice Cream: Pour ½ bottle of red wine into a large baking dish. In a small pot heat 1 cup of water and 1/3 cup of sugar until sugar is dissolved. Pour sugar-water into the baking dish, stir to combine it with the wine. Place dish in freezer. After about 1 hour scrape ice crystals to the middle. Repeat every 30 minutes. (Takes about 4 hours.)To assemble, place one scoop of vanilla bean ice cream in a glass and top with generous spoonfuls of the granita.