Red Wine Sorbet
1 lb. fresh blackberries
1 lb. fresh strawberries
1 inch fresh piece of ginger, sliced
2 tbsp. balsamic vinegar
2 cups of sugar
1 tsp. vanilla
1/2 tsp. salt
1 1/4 cups of your favorite MenaRick red wine
Whipped Cream
Black pepper (optional)
Ground cinnamon (optional)
In a large saucepan combine the first eight ingredients (through the salt). Cook and stir over medium-high heat until fruit softens and sugar is dissolved.
Remove from heat; let mixture cool to room temperature. Remove ginger slices; discard.
Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Transfer blended mixture to a 13×9-inch dish or pan. Cover and freeze overnight.
When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and sprinkle with black pepper or cinnamon, if desired.
MenaRick Blackberry Wine Cake
1 box yellow cake mix
4 eggs
1/2 cup oil
1 cup MenaRick Blackberry wine
1 small box Blackberry Jello
3/4 cup chopped nuts
Spray Bundt or tube pan with Pam. Mix all ingredients together except nuts. Sprinkle nuts in bottom on pan. Pour batter on top. Bake at 350˚ for 40 to 50 minutes.
Topping:
While cake is hot, poke holes in cake with fork, mix 1 cup of powdered sugar and 1/2 cup of Blackberry wine together and pour over cake. Let stand for 15 minutes before inverting on plate.
MenaRick Peach Wine Cake
1 box yellow cake mix
4 eggs
1/2 cup oil
1 cup MenaRick Peach wine
1 small box Peach Jello
3/4 cup chopped nuts
Spray Bundt or tube pan with Pam. Mix all ingredients together except nuts. Sprinkle nuts in bottom on pan. Pour batter on top. Bake at 350˚ for 40 to 50 minutes.
Topping:
While cake is hot, poke holes in cake with fork, mix 1 cup of powdered sugar and 1/2 cup of Peach wine together and pour over cake. Let stand for 15 minutes before inverting on plate.