So you're telling me that it is already Thursday morning? I knew this would happen, but I still do not want to believe that my time in Door County is already half over. I've been able to get a lot done, but there is still so much to do - finishing a minimum of two books while laying out on the dock? Do yoga every morning? Work vigorously on my novel? Yea, none of those have happened yet. Perhaps worst of all? I am finding myself complaining at times about not having good internet service - isn't that why I want to get away? To be unplugged? Would I be able to resist picking up my phone first thing in the morning and browsing through my newsfeed? That will be the challenge for myself tomorrow morning...
It unfortunately has not been as warm as I had been hoping this week. So far, I think I've only laid out on the dock one or two days since arriving. (Fingers crossed for some more sun/warmth the next few days). Despite the lackluster weather, I was determined to make iced red wine snow. This recipe has been in my family's repertoire for over 15 years. I can remember being nine years old and watching my mom make this for friends. She even let met try a little taste - my nine-year old self thought I was so sophisticated because I was eating something that had wine in it (even if the alcohol had been boiled off).
The combination of flavors - the full-bodied red wine, the lemon and cranberry juices, the hint of cinnamon - makes for an amazingly refreshing summer treat. It is one of those desserts that is gone even before you realize you took your first bite.
This is an absolute must-try if you are a wino like myself. Or even if you like ice cream, or slushies, or any cold dessert. Let's face it, who doesn't like an adult-only dessert?
Iced Red Wine Snow Recipe from The Summer Book by Susan Birch Serves 8
1 cup water 3/4 cup sugar 2 cups good red wine, a Cabernet or Pinot Noir 2 cinnamon sticks 3/4 cup fresh lemon juice 1 1/2 cups cranberry juice
- In a saucepan, stir water, sugar, wine and cinnamon sticks together, bring to a boil, reduce heat and simmer for 10 minutes.
- Remove from heat and stir in lemon and cranberry juice, refrigerate until cold.
- Pour in a 9"x9" pan and put it in the freezer.
- Stir every 1/2 hour or so with a fork to break up crystals, until frozen - about 3 hours.
- Before serving, let it sit out for a few minutes until slightly soft. Scoop into bowls or shallow cups.