1/2 cup sweet white wine
2.5 oz sour apple pucker
2.5 oz cinnamon whiskey
2 oz honey crisp apple juice
ginger lime sparkling water - preferred ICE (for granita)
Shake the wine, liqueur, whiskey and juice without ice and transfer to a carafe.
Let chill for 1 hour, if possible.
Add ice cubes to a wine glass.
Stir the mixture while still in the shaker.
Pour mixture over ice cubes and top off with ginger beer to taste.
Garnish with diced apples.
note: the more ginger beer you put, the more intense the ginger taste.
Combine all ingredients.
Pour into 8x6 inch plastic tupperware dish.
Freeze for 1 hour.
Take the tupperware out of the freezer. The mixture should have begun to freeze.
Scrape the mixture with a fork and return to the freezer. Repeat this process every 30 minutes for a total of 4 hours or until the mixture is completely frozen.
Once mixture is frozen through, it will have a flaky consistency.
Scrape with a fork and serve.
Mixed in the lab:
Similar to the taste of a Moscow Mule. This wonderfully warm and seasonal sangria delights the palate and can be served over ice or as a granita. The soothing smell of apple seduces the olfactory senses while the sensations of cinnamon and ginger is likened to having your taste buds dancing in your mouth.
photo credit -Owie
"Where there is no wine there is no love."
Euripides. Greek Playwright. 480–406 BC
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