|Chip Cassidy's Wine Travels|
|by Chip Cassidy|
The art of journal writing is from another era but among wine professionals meticulous tasting notes are essential.
1 - 10 of 12 for wine slush
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Mix and freeze. To serve: Make individual glasses. Fill glass with frozen mixture. Pour in 50/50 pop.
Stir and freeze. Use 1/2 of 7-Up and 1/2 slush.
Put all in blender. Blend until smooth. Serve immediately or pour in freezer- proof pitcher. Cover and freeze. Makes 5 cups.
Freeze for 24 hours, stirring occasionally. Serve with 7-Up.
In blender, combine undrained peaches, nectar and orange juice. Cover blend until smooth. Pour into ice cube trays and freeze 3 to 4 hours or until ...
Arrange chopped pineapple ... 1/2 cups of wine and process until ... Pour into individual glasses and garnish each with a pineapple spear. Makes 2 quarts.
Combine the pineapple, wine, orange juice, ... let soften at room temperature for 15 to 20 minutes, then stir until semi-thawed. Spoon into wine glasses.
Thaw concentrate slightly; ... Spoon 2 tablespoons slush into glass; pour ... Garnish with fruit slice. makes 9 1/2 cups slush or about 60 to 75 servings.
In blender combine ... 3 cubes in each goblet. Add 3/4 cup wine cooler or carbonated beverage. Stir gently to make a slush. Makes 28 cubes (10 servings).
Puree peaches in blender container. Add club soda, frangelico and ice and blend well. Freeze in ice cream maker until slushy. (Or turn into shallow ...
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