Fizzy Fuzzy Wine Cooler Recipes

DIY WINE COOLERS

DIY Wine Coolers image

A bottle of Pinot Grigio, ginger ale, orange juice and fresh blueberries are all you need to make our DIY Wine Coolers. They're the perfect way to toast the day.

Provided by Paula Jones

Categories Beverage

Time 5m

Yield 6

Number Of Ingredients 4

Ingredients

1 bottle (750 ml) Pinot Grigio
2 cups chilled ginger ale
1/4 cup orange juice
1/4 cup fresh blueberries

Steps:

In pitcher, mix all ingredients. Serve immediately or refrigerate until serving.

Nutrition Facts : ServingSize 1 Serving

HOMEMADE WINE COOLERS

Homemade Wine Coolers image

Have a favorite wine? Make it into your favorite wine cooler!

Provided by EJRIPPY

Categories Drinks Recipes

Time 2m

Yield 6

Number Of Ingredients 2

Ingredients

1 (750 milliliter) bottle wine
1 (12 fluid ounce) can or bottle ginger ale

Steps:

Pour wine into an ice cube tray and freeze until solid.
When cubes are frozen, plop 1 or 2 into a glass of ginger ale. Allow to sit for about 5 minutes so the cubes melt a little; stir.

Nutrition Facts : Calories 123.9 calories, Carbohydrate 8.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 13.3 mg, Sugar 6 g

FIZZY FERMENTED FRUIT COOLERS (FINNISH SIMA)

Fizzy Fermented Fruit Coolers (Finnish Sima) image

A naturally carbonated beverage derived from a recipe for Finnish sima which contains fruit juices, natural carbon dioxide, and some or a lot of alcohol depending on the amount of sugar and fermentation time.

Provided by John@Aunties_Homemade

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time P2DT19h10m

Yield 80

Number Of Ingredients 12

Ingredients

2 gallons water
7 pounds white sugar, or more to taste
2 (16 ounce) cans cranberry sauce, or more to taste
2 ½ pounds limes, thinly sliced
3 cups mulberries, or more to taste
1 ¼ cups lemon juice, or more to taste
¾ cup dates, pitted
⅓ cup raisins, or more to taste
3 teaspoons ground ginger
½ cup water
10 raisins, or more to taste
1 ¼ tablespoons brewers' yeast

Steps:

Combine 2 gallons water, sugar, cranberry sauce, limes, mulberries, lemon juice, dates, 1/3 cup raisins, and ground ginger in a large pot over high heat. Heat mixture until boiling, stirring frequently to prevent sticking, 20 to 30 minutes.
Boil a kettle of water and use it to rinse the rim and inside of a 5-gallon food-safe container or bucket. Rinse a second time.
Pour the hot sugar-fruit mixture into the sterilized container. Top off with boiling water to 1 or 2 inches below the rim. Cover the container with a clean thin plastic sheet and secure with a large rubber band. Place in a draft-free area until cool, 4 to 5 hours.
Combine 1/2 cup water and 10 raisins in a small pot over medium heat. Bring to a boil. Remove from heat, cover tightly, and let cool to room temperature, about 30 minutes. Stir in brewers' yeast. Cover sima tightly and let sit until mixture is a bit foamy, 6 to 12 hours.
Sterilize a spoon with boiling water. Stir the hydrated yeast mixture and pour it into the sugar-fruit mixture in the 5-gallon container. Stir; there should be some bubbles and foam.
Cover the 5-gallon container again with the plastic sheet and secure with the rubber band. Add a layer of newspaper and a board or piece of plywood on top; this will keep out air while allowing carbon dioxide to escape.
Allow the sima to ferment for 2 days to 3 weeks, depending on the amount of fermentation and alcohol content you desire.
Sterilize 10 plastic 1.5-liter soda bottles and caps with a 2% bleach solution. Rinse bottles well and allow to air dry.
Fill the bottles with sima and cap them. Let the bottles sit at room temperature until hardened; store in the refrigerator 8 hours to overnight or until serving.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 48.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 7.3 mg, Sugar 46.2 g

PEACH WINE COOLERS

Peach Wine Coolers image

The fantastic flavors of honey, wine and brandy come through to make a special drink for Easter brunch. It's like sunshine in a glass!-Annie Hendricks, Burbank, California

Provided by Taste of Home

Time 15m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

2 cups frozen unsweetened sliced peaches, thawed
1/2 cup brandy
1/3 cup honey
1/2 lemon, very thinly sliced
1 bottle (750 milliliters) dry white wine
1-1/2 cups carbonated water, chilled
Ice cubes

Steps:

In a 2-qt. pitcher, combine the peach slices, brandy, honey and lemon slices; stir in wine. Refrigerate for 2-4 hours or until chilled., Just before serving, stir in sparkling water. Serve over ice.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.

FIZZY PINEAPPLE COOLER WITH A HINT OF WHITE CHOCOLATE

Fizzy Pineapple Cooler With a Hint of White Chocolate image

This is really refreshing on a hot day. I'm sure you could add rum to make this an interesting cocktail although I've only tried the non-alcoholic version! This drink is best when made with newly-opened sparkling water, to get the most fizz out of it! Cook time is chill time.

Provided by Shuzbud

Categories Punch Beverage

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups pineapple juice, chilled
2 ounces white chocolate
2 cups sparkling water, chilled
pineapple slice, to garnish (optional)

Steps:

Stir white chocolate and 4 tablespoons of the pineapple juice in a pan over a low heat. Stir until the chocolate has completely melted and blended in with the juice- it will eventually!
Add the remaining juice and chill.
Divide the pineapple mixture between four glasses.
Top up with the sparkling water divided evenly between the glasses (adjust the amount to taste but I have found the proportions listed here to be the best).
Garnish with pineapple slices if desired and serve immediately for optimum fizz!

Nutrition Facts : Calories 142.6, Fat 4.7, SaturatedFat 2.8, Cholesterol 2, Sodium 15.4, Carbohydrate 24.5, Fiber 0.2, Sugar 20.8, Protein 1.3