Summer Fruit With Wine And Mint Recipes

SUMMER FRUIT WITH WINE AND MINT

Steps:

• Bring the wine, sugar, and mint leaves to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat. Strain mint leaves out of the mixture.
• Combine the cantalope, strawberries, and grapes in a large bowl. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.
• Garnish with chopped mint leaves.

SUMMER FRUIT WITH WINE AND MINT

Steps:

• Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.
• Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.
• Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.

SUMMER FRUIT SHRUB

Steps:

• Mix fruit and sugar in a glass or other nonplastic bowl, breaking apart or mashing the fruit to bring out its juices. Cover the bowl with plastic wrap and refrigerate for 24 hours.
• Stir the mixture well, add vinegar and chill. The shrub can be strained and used at this point, but it will take on more of the characteristics of the fruit if it sits for a few days. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
• Pour the mixture into a clean Mason jar or funnel into a glass bottle with a stopper or cork.
• To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.

SUMMER FRUIT WITH WINE AND MINT

Steps:

• Bring wine and sugar to boil in small saucepan, stirring until sugar is dissolved.
• Boil for two minutes.
• Remove from heat.
• Combine fruit in large bowl; pour warm wine mixture over, toss to coat. Cover and refrigerate until chilled, stirring occasionally (at least 2 hours).

SUMMER FRUIT SALAD WITH MINT SUGAR

Steps:

• Makes 6 servings. Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.

SUMMER FRUIT SANGRIA

Steps:

• In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add wine and lemon juice and stir to combine. Refrigerate 1 hour (or up to 1 day). To serve, fill eight glasses with ice and top with sangria.