~ Lord Byron
After following Bake at 350's Flavor of the Month parties for several months, I now have a blog and am actually participating. It probably sounds silly to say that I am nervous, but I have the greatest respect for Bridget and her baking. Have you seen her cookies? They are absolutely stunning. I find myself just staring at the photos and drooling. I have often wondered if I could be her next door neighbor. I would gladly be a guinea pig for her creations. Then again, that would also make it really hard to lose baby weight. Oh well.
When my husband and I were first married, we kept ending up with bottles of Merlot. I can't remember why. Maybe they were house-warming gifts. Maybe they were wedding gifts. Whatever the reason, we had quite a bit of wine in the house. However, our tastes run toward the sweeter end of the spectrum. Give me a Riesling or an Asti and I am a happy woman (add a hot bubble bath and an hour of quiet and I am even happier). But Merlot... I can only drink it on a rare occasion.
[Pink Tea Warning: Wine Aficionados should stop here, lest I offend. Enjoy your glass of wine for its pure flavors and pretend you never heard of anyone turning it into a dessert.]
One day I came across a recipe for a Merlot Ice in my Southern Living Cookbook. It was delicious, simple, and a great use of merlot. While thinking about this month's challenge, I got to thinking about that old recipe. However, I don't have any Merlot in my house right now (and there is a foot of snow outside, so I am not planning on picking any up). But I do have a number of other wines, and since necessity is the mother of invention, the recipe has been reinvented based on my snow-bound pantry (and wine rack).
3/4 cup White Zinfandel
1 cup water
1/4 cup sugar
Boil the water and add to sugar, stirring until dissolved. Allow to cool slightly. Add wine. Pour the liquid into a shallow pan, cover, and freeze until firm. Once ready to serve, let stand for 5 minutes. Scrape the mixture with a fork until fluffy crystals.
Yields 2 servings
This is such an easy recipe to customize with different wines. Use a little more sugar with a drier wine and less sugar with a sweeter one. You may also want to vary the amount of water depending on how full-bodied the wine is. I am dying to try this with a Shiraz as well.
Keep in mind that the alcohol is not cooked out in this case. My friend and I forgot this once and then wondered why we were feeling a little light-headed. Have I mentioned that I can be a bit ditzy at times?
Hope you enjoy. Let me know what versions you try. Pin It