Friday, June 8, 2012

Fermented Friday: Riesling Strawberry Slushies

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation

After two weeks of bread and double fermentation with beer and yeast, I suppose it's time for a recipe with wine.

Freshly picked strawberries don't last long, and not just because I inhale them.  Within hours they loose their shine and that deep red luster is replaced by a cloud of fruit flies.  To capture their beautiful flavor you should eat them immediately, use them in a recipe or freeze them as soon as possible.

We picked 16 pounds of strawberries and although we made a good dent just eating them there were enough left to try a new recipe.  When an abundance of fresh strawberries meet Fermented Friday, you find yourself sipping  Riesling Strawberry Slushies.

 This recipe has actually been floating around the internet for a while.  Since I used strawberries straight from the field, which are much sweeter than berries in the store, I cut back on the sugar.  I also used agave nectar in place of regular sugar since we have diabetics in the family.  Feel free to use whatever sweetener you prefer.  You may wish to use a tablespoon more sweetener depending on the type of berries you use. Keep in mind that foods taste less sweet once frozen and adjust accordingly.

 Most of the pictures online show a light pink slush.  Field-fresh strawberries have a deeper, more robust color giving these a more vibrant look.  Funny how different the color looks depending on where I stand with the camera, huh? I was a little more focused on melting beverages than stepping in front of the window. At least I have fun pretending I know what I'm doing.

I expected a grainy, icy texture but was pleasantly surprised with the velvety, smooth results. These were thick enough to eat with a spoon but thin enough to sip through a straw.  If you want a consistency thick enough to scoop, freeze at least 6 more hours after the second blending.

Wine was by far the dominant flavor.  Subtle strawberry notes come through at the end, but only if your tongue isn't too frozen.  I couldn't pick up on any lime flavor and these definitely weren't too sweet.  I might pour some lemon-lime soda (or pop as we call it here) over the leftovers. If you're feeling adventurous you could try other fruits like cantaloupe, honeydew, grapes, mangoes, kiwi or pineapple, but I can't vouch for those.  Let me know if you try another combination. Cheers.

Riesling Strawberry Slushies
slightly adapted from With Style & Grace

1 (750 mL) bottle dry Riesling, divided
2 cups hulled fresh strawberries
1 Tbsp fresh lime juice
1 Tbsp agave nectar, to taste

* Set aside 1 cup Riesling wine.
* Place remaining wine, strawberries, lime juice and agave in blender and blend until smooth.  Add additional sweetener if desired.
* Pour mixture into ice cube trays and freeze overnight or until solid.
* Place frozen cubes and reserved wine in blender and blend until smooth.  Serve immediately or return to freezer for a more scoop-able consistency.

Food for Thought: "We're not necessarily doubting that God will do the best for us; we are wondering how painful the best will turn out to be." C.S. Lewis

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