It’s a tasty pre-dinner drink. I made this for the adults in my family for Thanksgiving. Very light and refreshing!
- 1 bottle (750ml) White Wine
- 1 bottle/can (12 oz.) Ginger Ale – or you can use champagne or club soda or sparkling water for bubbly
- 1 large Granny Smith Apple
- 1 large Red Apple
Simply add the apple to bottom of your pitcher and fill with both the wine and ginger ale. Into the refrigerator and serve cold.
1 (16 oz) pkg frozen peach slices or strawberries or blueberries
¾-1 cup granulated sugar
2 cups water
¼ cup orange liqueur or orange juice
juice of 1½ lime
3/4 cup light rum
1 can lemon-lime soda (for non-alcoholic version)
Prep Day: In a medium saucepan, combine frozen fruit, sugar, water, orange liqueur/juice and lime juice.
Cook until sugar is dissolved and fruit is thawed and softened. Approximately 5 minutes.
Pour the fruit mixture into a blender and pulse until smooth or desired consistency.
Pour into a pitcher and add the rum. Stir until well blended.
Pour into a freezer container and freeze overnight.
Serve Day: Remove from freezer 15 minutes before ready to serve.
Pour into glasses (if serving as a non-alcoholic drink – add a splash or two of lemon-lime soda)
2 T. dessert wine
1 c. prepared ginger tea
1 c. apple juice
2 T. granulated sugar
6 sprigs fresh mint, for garnish
Prep: In a medium bowl, combine wine, ginger tea, apple juice and granulated sugar. Pour mixture into a shallow metal or glass dish and freeze for 1 hour. Stir mixture with a whisk, making sure to scrape sides of dish. Freeze an additional 30 minutes, then whisk again. Continue freezing for half-hour intervals, scraping with a fork until large fluffy ice crystals are formed, about 2 to 3 hours.
Serve: Scoop into cups or dessert dishes, garnish with mint and serve.