Recipe from webinar
Thanks so much to those of you who attended my food and wine pairing webinar last evening. If you missed it, or couldn't stay for the entire thing, you'll soon be able to watch a recorded version. I'll post the link when it's up.
Here's the recipe I promised for the homemade wine cooler. Enjoy!
Blackberry Sage Wine Cooler Courtesy of Owen Thomson, Bourbon, Washington, DC 1/3 cup blackberry puree (blend fresh blackberries until liquified, strain out solids) 3/4 cup sugar 1 cup water 12 fresh sage leaves Dry Riesling
Add first four ingredients to a medium pot. Bring to a boil, stirring constantly. Reduce heat and simmer for 10-15 minutes. Remove from heat and allow to cool. Remove sage leaves. Store in refrigerator in a container with a tightly fitting lid for up to one week.
To make wine cooler: Add ice and a 2:1 ratio of dry Riesling and syrup to a glass. For a more pronounced wine flavor, use a 3:1 ratio of wine to syrup.