This summer, say goodbye to room-temperature red wine and slightly chilled whites. We’ve got 15 cool recipes to help you beat the heat, because, hey! we all need a little more wine in our lives.
1 Sparkling Grapefruit Sorbet Floats
There is nothing wrong about adding few calories in our wine.
Sparkling Grapefruit Sorbet Floats Ingredients:
4 grapefruit, peeled, pith removed, quartered, and seeded
3/4 cup sugar
Vanilla ice cream
Prosecco or sparkling cider, chilled
Grapefruit peel strips (optional).
In a blender combine the grapefruit and sugar; cover and blend until smooth. Strain through a fine mesh sieve. Freeze mixture in a 1 1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Cover and freeze at least 2 hours. Serve sorbet with scoops of vanilla ice cream and Prosecco. Top with peel, if desired.
2 Fruity White Sangria Pops
You're discovering with us ways to survive all those summer picnics, block parties, and potlucks.
Fruity White Sangria Pops Ingredients:
1/3 cup sugar
1/3 cup water
1 cup dry white wine or white grape juice
1 cup sliced fresh strawberries
1 small mango, seeded, peeled, and chopped (3/4 cup)
2 kiwifruits, peeled, halved, and thinly sliced
1/2 cup green grapes, halved or quartered
1/4 cup ginger ale or lemon-lime carbonated beverage
1 tablespoon lime juice.
1. In a small saucepan combine sugar and the water. Bring to boiling, stirring to dissolve sugar. Add wine. Return to boiling; reduce heat. Add strawberries and mango; simmer for 2 minutes. Remove from heat. Drain, reserving fruit and cooking liquid; cool slightly.
2. In a small bowl combine drained cooked fruit, kiwifruits, and grapes. Divide fruit among 12 frozen pop molds or 3-ounce paper cups, filling each about half full. In a 4-cup measure or small pitcher combine 1 cup of the reserved cooking liquid, the ginger ale, and lime juice. Discard the remaining cooking liquid. Pour ginger ale mixture over fruit in cups. Add pop mold sticks or cover each paper cup with a piece of foil. If using paper cups, use a small sharp knife to make a slit in the center of each piece of foil; insert wooden crafts stick into each slit. If using paper cups, arrange cups in a 13x9x2-inch baking pan. Freeze molds or cups for 6 to 24 hours or until firm.
3. To serve, let pops stand at room temperature for 5 to 10 minutes; remove molds or paper cups.
3 Green Apple-Chardonnay Granita
This one is for all chardonnay fans.
1 cup Chardonnay or other dry white wine
1/3 cup superfine sugar
1/3 cups chopped Granny Smith apples (2 medium)
2 tablespoons fresh lemon juice
1/2 cups apple juice.
1. In a medium bowl stir together wine and sugar until sugar is completely dissolved.
2. In a food processor or blender combine apples, lemon juice, and 1/2 cup of the apple juice. Cover and process or blend until smooth. Press mixture through a fine-mesh strainer, reserving apple liquid. Discard pulp. Add enough of the remaining apple juice to strained apple mixture to equal 2-1/2 cups. Stir in wine mixture.
Transfer mixture to a 3-quart rectangular baking dish. Freeze about 1-1/2 hours or until slushy. Stir with a fork; freeze for 1-1/2 to 2 hours more or until set. Using a fork, scrape granita into flakes.
3. Spoon granita into wineglasses and top with strawberries and/or apple slices.
4 Strawberry Zabaglione Loaf
This Dreamy frozen dessert makes it almost too pretty to eat. Almost.
4 cups chopped fresh strawberries
1 cup sugar
1/2 teaspoon finely shredded orange peel
4 egg yolks
2 eggs 3/4
cup champagne or white grape juice
1 cup whipping cream
1 teaspoon vanilla
Halved fresh strawberries (optional)
1 recipe Sweetened Whipped Cream (optional)
Ground cinnamon (optional)
1. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray. Line pan with plastic wrap; set aside.
2. In a food processor or blender process the 4 cups chopped strawberries until smooth. Transfer strawberry puree to a small bowl; stir in 1/4 cup of the sugar; set aside.
3. In a double boiler set over simmering water combine egg yolks, whole eggs, and the remaining 3/4 cup sugar. Stir in champagne. Cook and stir until mixture thickens and reaches 160 degrees F on an instant-read thermometer, about 15 minutes.
3. Remove double boiler insert from the saucepan and place in a bowl of ice water. Whisk mixture about 5 minutes or until cool. Stir strawberry mixture into egg mixture.
4. In a chilled medium mixing bowl beat whipping cream and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream into strawberry mixture. Spoon into prepared pan. Cover and freeze for 12 to 24 hours.
5. To serve, briefly, dip the loaf pan into warm water. Invert onto a serving plate. Remove plastic wrap. Cut into slices. If desired, serve with halved strawberries, Sweetened Whipped Cream, and/or cinnamon.
5 Raspberry Sobret Trio
Only Kiddos Soda. This time, We are topping our floats with bubbly champagne.
1 cup sugar
1 cup water
12-ounce bag frozen raspberries (3 cups)
1. Finely shred 2 tsp. peel from lime. Juice lime (2 Tbsp.); set aside.
2. For Raspberry Lime Sorbet, in a medium saucepan stir the sugar and water over medium heat until just simmering, stirring to dissolve sugar. Remove from heat. Add raspberries and lime juice. Stir to thaw.
3. Place raspberry mixture in a food processor or blender. Cover and process or blend until smooth. Press mixture through a fine-mesh sieve; discard seeds. Stir in lime peel.
4. Transfer raspberry mixture to a 2-quart freezer container. Cover; freeze about 4 hours or until firm. Break up mixture with a fork; transfer to a chilled bowl. Beat with an electric mixer on low to medium speed until smooth and lightened in color. Return to a container. Cover and freeze for 2 hours or until firm.
6 Strawberry Sangria Popsicles
Here is a different way to make adult popsicles.
16oz Package hulled Strawberries
2-11oz Sangria Senorial bottles
Add all ingredients to a pot, and bring to a boil. Let boil for 2 min, turn heat down and let mixture simmer until strawberries are soft. Let mixture cool. Blend together. After blended, let the mixture sit for a few min, the mixture will separate. Stir together with a spoon, then fill molds, freeze, and enjoy!
7 Poached Nectarines with Honey Ice Cream
The ice cream here is really just a vehicle for our boozy moscato-soaked nectarines.
2 cups Muscato wine
1/2 cup water
2 tablespoons sugar
1 vanilla bean, halved lengthwise
6 small nectarines, halved and pitted
1 pint purchased honey ice cream
1 tablespoon honey
1. In a large saucepan combine wine, water, sugar and the vanilla bean. Bring just to a simmer. Add nectarines. Return to a simmer. Cook, uncovered, over medium-low heat for 7 minutes or until just tender, turning nectarines once or twice. Transfer to a serving bowl. Let cool 10 minutes. Return the cooking liquid to a simmer. Simmer until liquid has reduced by half, about 5 minutes.
2. To serve, remove and discard vanilla bean. Scoop ice cream and drizzle with honey. Top with poached nectarines and the reduced syrup. Add mint leaves, if desired.
8 Raspberry, Moscato, and Vanilla Bean Parfaits
1/3 cup granulated sugar*
1 envelope unflavored gelatin
1/2 cups pink Moscato wine
1 cup fresh raspberries
1/3cups unsweetened almond milk
2/3 cup water
1/8 teaspoon salt
1/3 cup uncooked short grain brown rice
1 vanilla bean
3 egg yolks
3 tablespoons packed brown sugar*
6 tablespoons frozen light whipped dessert topping, thawed (optional)
1. In a small saucepan stir together granulated sugar and gelatin. Stir in wine. Bring to simmering, stirring to dissolve sugar and gelatin. Remove from heat; cool slightly.
2. Divide the 1 cup raspberries among six 6-ounce parfait glasses or champagne flutes.** Pour about 1/4 cup of the wine mixture over berries in each glass. Chill about 2 hours or until set.
3. Meanwhile, in a medium saucepan bring 1 cup plus 2 tablespoons of the almond milk, the water, and salt to boiling. Stir in rice; reduce heat. Simmer, covered, about 1 hour and 20 minutes or until rice is tender but still chewy, stirring every 15 minutes.
4. Using a small sharp knife, cut vanilla bean in half lengthwise. Using the tip of the knife, scrape out the tiny seeds; set aside. In a small bowl whisk together egg yolks, brown sugar, and the remaining almond milk.
5. Gradually stir about 1/4 cup of the hot rice mixture into egg yolk mixture. Return yolk mixture to the remaining hot rice mixture in saucepan, stirring to combine. Stir in vanilla seeds (reserve the vanilla bean pod for another use). Cook and stir over low heat 3 to 4 minutes or until slightly thickened. Remove from heat; cover and cool completely.
6. Spoon 1/4 cup of the rice mixture over raspberry mixture in each glass. Cover and chill until ready to serve. Garnish with whipped topping (if desired) and 1 or 2 additional raspberries.
9 Spiced Zinfandel Granita with Grapes and Cream
2 cups red zinfandel or other dry red wine
1/2 cup sugar
1/2 cup water
2 3x1-inch strips orange peel
1/2 cup orange juice
6 inches stick cinnamon
3/4 cup pressurized whipped dairy dessert topping (optional)
1/2 cup seedless red or green grapes, halved
1. In a small saucepan combine wine, sugar, the water, orange peel, orange juice, and stick cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes. Cool to room temperature.
2. Strain mixture through a fine-mesh sieve into a 2- or 3-quart metal or glass pan; discard solids. Cover and freeze about 1 hour or until edges are frozen. Scrape surface with the tines of a fork, pulling from the edges into the center. Freeze about 3 1/2 hours more or until the entire mixture resembles shaved ice, scraping the surface every 30 minutes.
3. To serve, spoon 1/2 cup of the granita into each serving glass or bowl. Top with whipped topping (if desired) and grapes.
10 Rose Raspberry Pop
Make your summer ROSY
6 raspberry herb tea bags
3 tablespoons sugar
6 sprigs fresh thyme
3 cups fresh raspberries
3/4 cup rose wine
1. Place eight 5-oz. paper cups in a shallow baking pan. In a medium bowl combine tea bags, sugar, and fresh thyme. Add 2 cups boiling water. Let stand 5 minutes. Remove and discard tea bags and thyme.
2. In a blender combine tea mixture and raspberries. Cover; blend to combine. Strain mixture through a fine-mesh sieve; discard seeds. Let mixture stand for 5 minutes. Using a spoon to remove any foam that forms on top of the tea mixture. Stir the wine into the mixture; pour the mixture into prepared paper cups. Cover each cup with a square of foil. Using a knife, make a small hole in the center of each foil square. Slide a wooden craft stick or straw through each hole and into the mixture. Freeze overnight.
3. To serve, peel paper cup off of pop. Serve at once or place in a larger glass set in ice.