Hello Lovelies!!! It is Wine Wednesday on the Happy Humble Heart Blog. As the months progress here in the South we just keep getting hotter and hotter. Fortunately the weather, being as hot as it is, does provide some wonderful opportunities to get outside and have some fun. And let’s face it, no one wants to drink anything hot if you’re going to be sitting in the heat. Anything from sweet tea, lemonade, to even wine or the occasional cocktail can be served with frozen fruit to keep your drink chilled without diluting it. Here are some tips and tricks on how to keep your favorite beverage chilled without using ice.
Sangria is a great summer drink because it so fruity and refreshing. I love to serve it when I entertain because most everyone likes it and you can make it the day before. This sangria is filled with fresh fruit as well as fruit juices and it really takes you away to a tropical beach somewhere. This tropical tasting moscato sangria has fresh pineapple, mango, and strawberry in it. But you can substitute any fruit for your favorite! Serve this drink with frozen fruit or over frozen fruit, and it tastes divine!
- 1.5 liter Moscato wine
- 11.3 oz. Pineapple juice
- 1 cup Mango nectar
- 1 mango, chopped
- 1 cups strawberries, sliced
- 1 cups fresh pineapple, chopped
Champagne and Strawberry Ice Cubes
These sparkling strawberry ice cubes can be made using any type of sparkling wine that you prefer, from champagne, cava, prosecco, brut, or also sweet wines like moscato or riesling. They usually take about 6 hours to freeze, but it might vary depending on your freezer temperature. Now I know that champagne and sparkling wine, have a lower freezing point than water and therefore these champagne ice cubes will not be as solid as regular ice cubes. However, they should be solid enough to easily remove from the tray, keep their shape, and be used in a drink or cocktail. A couple of ideas for using these strawberry and champagne ice cubes include:
– Add them to a glass of champagne or bubbly, it will help keep it cold without watering it down and also add a touch of strawberry flavor and color.
– Add them to sparkling wine cocktails; they make a great addition to cocktails like berry Mimosas to sparkling wine punch or a moscato strawberry sangria.
- Ripe fresh strawberries, sliced or diced
- Champagne or your choice of sparkling wine (cava, prosecco, brut) – can also use a sweeter wine like Moscato or Riesling
- Ice cube molds or trays, can use regular cube molds or shapes like hearts, stars, etc..
- Fill the ice-cube trays with the diced or sliced strawberries.
- Carefully pour the sparkling wine over the fruit into the trays.
- Freeze for about 4-6 hours or until solid enough to remove (exact time will vary based on the temperature of your freezer). The champagne ice cubes will not freeze 100% the way water would, but should be solid enough to remove and use in drinks.
Root beer and Disaronno Cocktail
I like to think of this as my version of a grown up root beer float sans ice cream.
Freeze your choice of root beer in ice-cube trays for about 4-6 hours. And serve Disaronno over frozen root beer cubes, really this is one of the easiest and tastiest cocktails I’ve ever made. Just two simple ingredients.
As always please drink responsibly!