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Chill out on hot days with icy summer treats

Chill out on hot days with icy summer treats

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.