How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, June 24, 2014

Cab Coolers

We'd been planning on making Cabernet Sauvignon Coolers for a few months, and decided that this would be the weekend for it, when serendipitous-ly, I found two bottles of Charles Shaw (aka three-buck Chuck) "Cab" on a wine rack of what was otherwise empty wine bottles on Saturday when I cleaned out the basement. How lucky is that? It was like finding money!

The recipe comes from our Intercourses cookbook and is pretty simple, although it is not something that can be whipped together at the last minute as it needs several hours for cooling and freezing. I started by boiling together 3/4 c. Cabernet Sauvingnon and 1/2 c. each of water and sugar in a saucepan. After it boiled I put it on simmer for a few minutes, then took it off the heat to cool a bit. Next I added 3/4 c. white grape juice and 1/3 c. lemon juice and put the mixture into the refrigerator to cool completely. Once cool it was poured into ice cube trays and then frozen. Once frozen, the ice cubes were removed from the tray and put into our blender and pureed. I needed to add a bit more wine to the mix to get it moving in the blender. I divided the frozen treat into two bowls, and garnished with mint (from our garden), and grapes.  A refreshing dessert for a summer evening.

Bonus! This recipe filled two ice-cube trays, and we only needed the cubes from one for last night's fare, so we will be able to enjoy this treat again this summer with only a minimal of prep time!

I must say Intercourses sure doesn't fail to please!

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