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For the past several summers, the frosé—a frozen rosé cocktail (or wine slush, if you prefer) has been served as a winetail (wine cocktail) or an after-dinner drink (liquid dessert). Here’s our first set of frosé recipes, from two summers ago. This recipe (photo #1), from the U.S. Highbush Blueberry Council, adds blueberries that turn…
Continue reading “COCKTAIL RECIPE: Blueberry Frosé For National Blueberry Month”
[1] For drinks or dessert (or perhaps, drink your dessert: Bourbon Slush with Brandied Cherries (Photo courtesy Oxmoor House | Brie Passano; Food Stylist Tina Stamos, Prop Stylist Kay Clarke). [2] Find many more recipes in the book (photo courtesy Oxmoor House). Recently we had the opportunity to preview the book What Can I…
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[1] Frosé granita. [2] Frosé with ice cream (both photos courtesy Kim Crawford). Call it a cocktail or call it dessert: We have long enjoyed a frozen rosé cocktail by scooping some sherbet in a glass and topping it off with sparkling wine or still or sparkling rosé. A couple of years ago, some…
Continue reading “TIP OF THE DAY: Frosé, Frozen Rosé Wine Granita For Cocktails Or Dessert”
Whether you like a little or a lot of heat, check out this exciting new cookbook from Melissa’s. Photo courtesy Melissas.com. Yesterday we reviewed the Zoku Slush & Shake Maker, noting that the benefit of using it over making a blender is that there’s no ice to dilute your drink. Another way to avoid…
Continue reading “TIP OF THE DAY: Blender Slushie, Blender Sorbet”
