Serves: 10, 5 oz. drinks
Ingredients:
20 oz Berryessa Gap, Rose of Primitivo, 2010 Sunset
15 oz Wasabe Beverages Kumosabé Double Barrel Nigori Saké
10 oz strawberry puree
5 oz simple syrup
1 apple, diced
1 orange, sliced
2 strawberries, sliced
10 red wine glasses
10 red wine glass
10 tea spoons (utensil)
Notes:
Red wine glasses are characterized by their rounder, wider bowl, which gives the wine space to breathe.
White wine glasses are generally narrower, although not as narrow as champagne flutes, with somewhat straight or tulip-shaped sides. The narrowness of the white wine glass allows the chilled wine to retain its temperature.
Procedure:
Combine and mix the rose wine, Kumosabe, strawberry puree, and simple syrup in a freezer-safe container. Freeze the batch overnight.
The next day, prepare the garnish by dicing the apple, slicing the orange, and slicing the strawberry. Scoop 5 oz. of frozen sangria into each red wine glass. Drizzle the diced apple on top of slushie. Place an orange slice and a strawberry slice on the rim. Serve with a tea spoon.
Restaurant: Straw, 203 Octavia Blvd, San Francisco, CA
Recipe Type: Authentic
Submitted By: Chef Naomi BeckRecipe Type: Authentic
Recipe Author: Chef Naomi Beck
Original Photograph By: Chef Naomi Beck/culinarytrends.net
Photograph Retouched By: Recipe Spy
Source: http://www.culinarytrends.net/Sangria%20Slushie.html