"A meal without wine, is like a day without sunshine!"
Unique, delicious, and refreshing ways to enjoy Niagara Mist wines this summer!
Makes about 6 servings, or 1 pitcher.
Make simple syrup by whisking sugar in boiling water until dissolved; cool to room temperature.
Stir in lemon juice. TIP: lemon syrup can be made ahead & stored in the refrigerator for up to 5 days.
To serve, combine 1 part lemon syrup to 2 parts Niagara Mist wine. TIP:To make a pitcher, combine the whole batch of lemon syrup with one 750mL bottle of Niagara Mist wine.
Fill glasses with fruit & ice. TIP:Using frozen fruit will help keep your lemonade nice & cool on a summer day without diluting the flavour.
Pour lemonade over fruity & ice and garnish with fresh lemon. Cheers!
ADDITIONAL TIPS: A cherry or berry flavoured wine is delicious in this summery drink. We used Niagara Mist Black Cherry Pinot Noir, but also try this recipe with these other delicious Niagara Mist flavours: Raspberry Merlot, BluePom White Merlot, Strawberry White Zinfandel, or Wildberry White Zinfandel.
Makes 4 servings.
Steep tea bags in boiling water for 15 minutes.
Squeeze & remove bags. Cool to room temperature. TIP: steeped tea can be reserved for 24 hours in the fridge.
Stir fruit nectar into cooled tea.
Divide tea mixture between four ice-filled glasses.
Top up with Niagara Mist wine & stir to combine. TIP: For a single glass or a pitcher, the ratio is 2 parts each tea and wine, to 1 part nectar.
ADDITIONAL TIPS: We used Niagara Mist Strawberry White Zinfandel, but other great Niagara Mist wines to use include Orchard Crisp Riesling, Peach Chardonnay, White Pear Pinot Grigio, or Strawberry Mango Moscato.
Makes 4 servings.
Combine fruit, wine, and syrup in a blender.
Blend until smooth. TIP: If using berries with seeds, strain before proceeding, if desired.
Pour into 2 ice cube trays.
Freeze at least 4 hours, or until firm. TIP: 'Wine cubes' can be transferred to a zip top bag and stored in the freezer for up to 1 week.
Transfer 'wine cubes' to blender and blend until slushy. TIP: Add a splash of Niagara Mist wine to adjust consistency to taste.
Pour into stemmed glasses to serve. Serve with straw or spoon if desired. Cheers!
For a granita-style slushy, pour the mixture into an 8-inch square, baking dish. Freeze for at least 6 hours. Use a fork to scrape into a slushy texture. Spoon into glasses. Serve with a spoon or top with additional wine for a drinkable dessert.
For a two-tone slushy, combine half each of the wine and syrup with two contrasting fruits (such as blueberry and peaches or mango and strawberry). Freeze each combo in an ice cube tray. Blend cubes in batches and alternately pour into glasses.
Try an endless variety of fruit & Niagara Mist wine combinations!
Makes about 6 to winesicles, depending on size ofmolds.
Make simple syrup by whisking sugar in boiling water until dissolved.
Cool to room temperature. TIP: Syrup can be made ahead and stored in the refrigerator for up to 1 week.
Combine wine & simple syrup. Stir well to blend.
Place a few pieces of fruit in each popsicle mold. TIP: Use complementary or contrasting fruits for a pretty effect.
Top up popsicle molds with wine mixture. Insert sticks.
Freeze for at least 8 hours, or until solid. Enjoy!
For a two-toned effect, purée 3/4 cup fresh or frozen fruit and blend with half the wine mixture. Fill molds halfway with wine-fruit puree; insert sticks and freeze for 3 hours. Add pieces of fruit and remaining wine mixture to fill molds. Freeze for remaining 5 hours.
Try with your favourite Niagara Mist wines and an endless combination of fruits!