Summer Fruit With Wine And Mint Recipes

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SUMMER FRUIT WITH WINE AND MINT



Summer Fruit with Wine and Mint image

Take advantage of what's in season with this refreshing (and boozy!) summer dessert. Vanilla Bean Cane Sugar adds a warm flavor note to counter the bright mint.

Provided by s.a.l.t. sisters

Yield 4

Number Of Ingredients 6

1 1/4 cup dry white wine
1/3 cup vanilla bean cane sugar*
2 tablespoon fresh mint leaves
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
8 ounce strawberries, quartered
1 cup seedless green grapes, halved lengthwise

Steps:

  • Bring the wine, sugar, and mint leaves to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat. Strain mint leaves out of the mixture.
  • Combine the cantalope, strawberries, and grapes in a large bowl. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.
  • Garnish with chopped mint leaves.

Nutrition Facts : ServingSize 1 serving, Calories 171 calories, Sugar 31 g, Fat 0.4 g, Carbohydrate 35 g, Fiber 2 g, Protein 1 g, Sodium 15 mg

SUMMER FRUIT WITH WINE AND MINT



Summer Fruit with Wine and Mint image

Provided by Giada De Laurentiis

Time 2h19m

Yield 4 servings

Number Of Ingredients 6

1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves

Steps:

  • Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.
  • Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.
  • Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.

SUMMER FRUIT SALAD WITH MINT SUGAR



Summer Fruit Salad with Mint Sugar image

Categories     Salad     Breakfast     Brunch     Dessert     No-Cook     Quick & Easy     Blackberry     Cherry     Peach     Mint     Summer     Vegan     Grape     Gourmet

Number Of Ingredients 5

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups), halved

Steps:

  • Makes 6 servings. Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.

SUMMER FRUIT SANGRIA



Summer Fruit Sangria image

A pitcher of sangria made with white wine, fruit, and liqueur will get the party started.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 7

6 cups assorted fruits (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into chunks
1/4 cup thinly sliced peeled fresh ginger
1 to 1 1/2 cups fresh basil or mint leaves
1/2 cup orange liqueur, such as Cointreau
1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio
3 tablespoons fresh lemon juice (from 1 lemon)
Ice

Steps:

  • In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add wine and lemon juice and stir to combine. Refrigerate 1 hour (or up to 1 day). To serve, fill eight glasses with ice and top with sangria.

Nutrition Facts : Calories 172 g

SUMMER FRUIT SHRUB



Summer Fruit Shrub image

Bruised apricots, smashed berries and or overripe pears are just some of the fruit that can be made into a shrub, a tart drinkable vinegar that is softened with sugar and time. The base needs to sit overnight, and the shrub, once it's all put together, mellows and changes with more time in the refrigerator. Herbs, peppercorns and vegetables can be added to the basic formula to create endless variations. Other vinegars may be substituted. When in doubt, apple cider vinegar is a good fall back.

Provided by Kim Severson

Categories     project

Time P1DT10m

Yield About 1 1/2 cups

Number Of Ingredients 3

1 pound unpeeled but pitted and chopped plums, apricots, peaches or other fruit
3/4 cup sugar
3/4 cup white wine vinegar

Steps:

  • Mix fruit and sugar in a glass or other nonplastic bowl, breaking apart or mashing the fruit to bring out its juices. Cover the bowl with plastic wrap and refrigerate for 24 hours.
  • Stir the mixture well, add vinegar and chill. The shrub can be strained and used at this point, but it will take on more of the characteristics of the fruit if it sits for a few days. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
  • Pour the mixture into a clean Mason jar or funnel into a glass bottle with a stopper or cork.
  • To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 49 grams

FRUITY WHITE WINE PUNCH



Fruity white wine punch image

The best way we know to brighten up a bottle of wine in the summer, and the perfect picnic drink

Provided by Good Food team

Categories     Buffet, Dinner

Time 15m

Number Of Ingredients 5

400ml lemonade
handful blueberries
ice cubes
bottle white wine , such as Chardonnay
sprigs of mint

Steps:

  • Pour the lemonade into a thermos along with a handful blueberries and plenty of ice cubes.
  • At the picnic, stir together in a jug with a bottle of fruity white wine, such as chardonnay, and serve with sprigs of mint.

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