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  • Total Time:
  • Prep Time: 10 min
  • Cook Time: 10 min

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Ingredients

For 6 Servings

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  • 1/2 cup sugar
  • 1 cup water
  • 1 cup zinfandel

Directions

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  • 1 Heat sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Drop in mint leaves, cover, and let stand 5 minutes. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
  • 2 Remove m int leaves and stir remaining wine into sugar syrup, pour into 8 cake pan, and freeze overnight.
  • 3 The next day, process wine ice in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.

Directions

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1. Heat sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Drop in mint leaves, cover, and let stand 5 minutes. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
2. Remove m int leaves and stir remaining wine into sugar syrup, pour into 8 cake pan, and freeze overnight.
3. The next day, process wine ice in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.
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