Sinfully sensational red wine ideas

Raspberry Red Wine Slushy with Chocolate Whipped Cream

INGREDIENTS FOR THE SLUSHY:

• 1 cup Sweet Red Wine
• 1 cup Frozen Raspberries
• 1 teaspoon Sugar (optional)
• 1 cup Ice 

FOR THE WHIPPED CREAM:

• ½ cups Heavy Whipping Cream
• 1 teaspoon Sugar
• 1 Tablespoon Cocoa Powder

METHOD

To make the slushy blend the wine, frozen raspberries, and sugar (optional) for 30 seconds in a blender. Strain the slushy mixture into a bowl through a mesh strainer to remove any raspberry seeds. Place the strained slushy mixture back in the blender with the ice. Blend 30 more seconds. Place mixture in the freezer while you make the whipped cream.

For the chocolate whipped cream: Beat the heavy cream, sugar and cocoa powder in a medium sized bowl with an electric mixer for approximately 5 minutes or until stiff peaks form.

To assemble, pour slushy into glasses and top with whipped cream.

Raspberry and Red Wine Granita

Hands-on time: 15 minutes
Rest time: 1 hour
Time to table: 12 - 24 hours
Makes about 10 servings

INGREDIENTS

• 1 bottle fruity red wine
• 3/4 cup water
• 1 cup (200g) sugar
• 350 – 450g frozen or fresh raspberries (a berry blend works great too)
• Fresh raspberries, for serving, optional

METHOD

In a saucepan, mix the wine, water and sugar and bring to a boil. Let boil hard for a minute, stirring to help the sugar dissolve.

Take off the heat, stir in the raspberries and let steep for an hour or more in the refrigerator.

Place a mesh strainer over a bowl and pour the wine mixture through it. Press the raspberries through the mesh with the back of a spoon. (Use the smashed berry flesh in a smoothie or the morning oatmeal!)

FOR GRANITA

Transfer the berry-wine mixture to a freezer container. To avoid spilling, place the container inside another dish. (Use a 9x13 pan, a spill makes a huge mess in the freezer.) Freeze until hard, about 12 hours. 

With the tines of a fork, scrape the frozen mixture to fluff into icy crystals and serve immediately.

FOR SORBET

If you prefer a smooth, fruity sorbet and have an ice cream maker, by all means, use it. Chill the berry-wine mixture first then process until firm.

MAKE-AHEAD

This can be made several days, even a week in advance. After it freezes, just apply cling wrap to the surface to avoid freezer burn. Lasts several weeks.

  

Cheesecake ice cream with blueberry & red wine Swirl

INGREDIENTS

• 230g cream cheese, softened at room temperature
• 1½ cups heavy cream
• 1½ cups full cream milk
• ¾ cups, plus ½ cups sugar, divided
• zest of half a lemon
• 3 large egg yolks
• juice from half a lemon
• 2 teaspoons vanilla extract
• 1 cup blueberries
• ⅓ cup red wine
• ½ cup crushed cream crackers (optional) 

METHOD

Beat the cream cheese in a large bowl, set aside.

In a large saucepan, add the cream, milk, ¾ cups sugar, and lemon zest together. Heat on medium until the cream mixture is steaming and simmering at the edges.

In a medium bowl, briskly whisk the egg yolks, and slowly pour 1 cup of the cream mixture into the egg yolks, ensuring you are whisking the eggs constantly as you pour in the cream. Slowly pour the egg mixture back into the saucepan, while whisking the saucepan constantly as you poured the egg mixture in.

Continue to heat and stir the mixture with a wooden spoon the mixture until it thickens. You can test this by running your finger down your spoon to see if a line remains.

Strain the mixture through a fine mesh strainer into the bowl with the cream cheese. Whisk the mixture until there are no lumps (you can use an immersion blender to speed things up) and chill until the mixture reaches 40 degrees F - at least 2 hours, preferably overnight.

While the ice cream mixture is chilling, heat the remaining ½ cup sugar and blueberries together in a small saucepan until the juices escape the blueberries and begins to resemble syrup. Whisk in the red wine and allow the mixture to chill.

Take out the chilled ice cream mixture and pour in the lemon juice and vanilla extract. Churn in an ice cream machine according to manufacturer instructions.

Begin to pour the ice cream in an air tight container, Drizzling the blueberry sauce (and graham cracker crumbs if using) between layers of the ice cream. Allow the ice cream to freeze for about 3 - 4 hours until firm.