Search This Blog

Friday, September 30, 2011

CHEERS! Wine Slushies and Wine Jelly - It's Finger Lakes Wine Season!

The inspiration for this week's recipe posting - my sweet MIL is visiting our area this weekend on a local wine tour! If you'd like to schedule your own, here's a super link:



One 750ml bottle of sweet or semi-sweet wine
One large canister of a sugar based lemonade mix
One large canister of a sugar based instant tea mix, could be raspberry flavor, peach flavor, choose.


Pour 750ml of your preferred wine into a zipstyle bag, add 1/2 bottle of water. Per canister directions, add enough lemonade powder to make 2 quarts. Add half that amount of instant tea mix. You can substitute the lemonade with sugar based limeade, or even a sugar based "orange-ade".
You can play around with the sugar free varieties....just be sure to use the equivalent of 2 quart citrus base and 1 quart instant tea base.
Seal the zipstyle bag well, and shake bag gently, kneading with your hands to ensure all ingredients have dissolved.
Place in freezer for about 6 hours. Prior to serving, allow to sit at room temp for 10-15 minutes. Serve in glass of your choice. Can be topped off with lemon-lime soda for a spritzer, or eat as is for a tasty frozen treat. Return any unconsumed product to the can thawed and refrozen an unlimited amount of times.

Some flavor combos:

*sweet red wine, lemonade powder and raspberry flavored tea mix
*sweet white wine, limeade powder and lemon flavored tea mix
*semisweet rose, cherry lemonade powder and lemon flavored tea mix
*Dessert raspberry, lemonade powder, and raspberry flavored tea mix
*Dessert blueberry, lemonade powder, and lemon flavored tea mix (serve in a hollowed out lemon half, which has been frozen)

TOTAL SERVINGS: 750 milliliters = 25 oz, plus add another 12 oz. for the water and you end up with 37 oz. That would give you about 6 6oz servings. Or you can add half Sprite and serve even more. I like it with the Sprite!

***Kid friendly version:
Substitute wine with sparkling juice variety OR non-alcoholic version wines ARE available in liquor stores!



4 cups wine
6 cups sugar
2 pkgs. liquid pectin


Heat the wine just enough to melt the sugar. (Do not let the wine come to a boil, or you will get a bitter taste due to the tannins in the wine. Add the liquid pectin and heat to just before boiling, you will see small bubbles begin to form on the bottom of the pot. Pour into jars and process. Takes about 45 mins from beginning to end. Super simple!



4 cups port wine
1 (2 ounce) package powdered fruit pectin
4 1/2 cups white sugar
1/2 teaspoon butter
5 half pint canning jars with lids and rings


Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring frequently. Once boiling, pour in the sugar, and stir until dissolved. Return the mixture to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

"Pour out the wine without restraint or stay,
Pour not by cups, but by the bellyful,
Pour out to all that wull."
~Edmund Spenser

1 comment:

  1. I was wondering why the instant tea mix in the slushy recipe? This is the first I've seen it and I'm really not big on instant tea powder.
    But I can't wait to put Fat Frog White in a wine slushy!