Wine + Herbs: Frozen Mint Berry Zen


| February/March 2011



herbs and wine 9

Photo by Povy Kendal Atchison

Pair It With: Red Zinfandel

Serves 6

• 1 lemon
• 1 lime
• 1 orange
• 3 cups mixed berries (blackberries, raspberries, blueberries, strawberries)
• 1⁄2 cup sugar
• 1⁄4 cup fresh mint leaves
• 1 tablespoon lemon verbena leaves
• 2 cups Red Zinfandel, chilled
• Mint sprigs, for garnish

1. Add zest from the lemon, lime and orange to a saucepan, then slice fruits in half. Squeeze the juice from each into pan, and remove any seeds that may have fallen in.

2. Add berries, sugar and herbs. Bring to a boil, then remove from heat, strain out herbs and let cool.

3. Stir in red wine, and pour mixture into a 13-by-9-inch glass dish. Cover and place in the freezer.





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