Rose Wine With Frozen Fruit Cubes Recipes
RASPBERRY ROSE WINE SLUSHIE
Rose wine blended with raspberries, ice, and a little bit of triple sec makes for a delicious slushie on a hot day!
Provided by Elizabeth
Categories Drinks Recipes Slushie Recipes
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Combine raspberries, rose wine, ice cubes, and triple sec in a blender; blend until smooth.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 38.5 g, Fat 0.2 g, Fiber 5.5 g, Protein 1 g, Sodium 7.1 mg, Sugar 31.5 g
WINE FRUIT SPARKLERS
Steps:
- Fill a large goblet halfway with white wine€, and then fill another quarter with your juice of choice, and finish with club soda. Garnish according to the juice, using zest, pomegranate seeds or apple slices.
ROSE WINE COCKTAIL
This rose wine cocktail is an easy way to dress up wine for a party. Other fruit, like watermelon balls or sliced peaches, can be used in place of the strawberry slices. -Laura Wilhelm, West Hollywood, California
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine raspberries and juice. Bring to a boil; reduce heat. Cook and stir over medium heat until liquid is almost evaporated, about 30 minutes. Remove from the heat. Press through a fine-mesh strainer into a bowl; discard seeds. Transfer puree to a pitcher. Stir in wine and strawberries. Refrigerate, covered, until chilled. Serve with ice; garnish with mint.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
SAUTERNES AND FROZEN STONE FRUIT
Cubes of juicy peach and apricots, doused with peach nectar and frozen in an ice tray, punctuate chilled Sauternes, a full-bodied dessert wine from western France. The liquid plumps up the fruit, which descends to the bottom of the glass as the cubes melt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Pit and cut peach and apricots into 1/4-inch dice. Divide fruit evenly among 16 sections of an ice cube tray. Add 1 teaspoon peach nectar to each section (just enough to cover fruit). Freeze, about 6 hours.
- Put 4 fruit cubes into each of 4 chilled wine glasses. Pour 1/4 cup chilled Sauternes into each glass. Let stand 5 minutes.
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