The weather is fine and the weekend upon us, so why not?
This recipe is (loosely) based on the sangria served on Viking Cruises.
Well, I used red wine instead of rosé, cherries in place of the called for grapes, and macerated some strawberries in Cointreau and sugar, then whizzzed ’em in the blender and made ice cubes out of ’em.
Other than that, it it TOTES their recipe.
Strawberry Ice Cubes:
•1 container fresh strawberries
•1 tbsp sugar
•1 tbsp Cointreau
•1 bottle wine
•1/3 cup Cointreau
•1/4 cup lemon juice
•1 orange, sliced and quartered
•1 cup cherries, pitted
First things first, wash, hull and halve the strawberries and place in a large bowl.
Add the sugar and Cointreau, toss them lightly, and let rest for ten minutes.
Note: the strawberries are perfect for noshing on at this point, but I took it one further step…
Tumble the strawberries and any liquid into a blender jar and pulse until you have a thick purée. Pour this into one or two ice cube trays and freeze until solid.
Pour the wine, Cointreau, and lemon juice over the fruit in a pitcher and stir to mix.
Stash in the fridge for three hours before serving with the strawberry ice cubes.