Tutti Fruitti wine?


with summer approaching us, i wonder, has anyone a tutti fruitti recipe to recommend? my wife & i often have more mixed fruit on hand that we can consume. if such a thing is viable, i'd freeze said tutti frutti in order to process it into a sangria-like beverage at a later date. all suggestions greatly apsreesh'd. regards, bobdrob
Reply to
bobdrob

What a good idea! I'm watching this tread for ideas. :*) DAve > with summer approaching us, i wonder, has anyone a tutti fruitti recipe to > recommend? my wife & i often have more mixed fruit on hand that we can > consume. if such a thing is viable, i'd freeze said tutti frutti in order to > process it into a sangria-like beverage at a later date. all suggestions > greatly apsreesh'd. regards, bobdrob > >
Reply to
Dave Allison

Two bottles 750ml home made red wine (your choice, but lean towards less dry reds) 1 500ml bottle seltzer or ginger ale 4 oz brandy 1/2 cup sugar Up to 4 cups of your frozen fruit
Mix and enjoy with 1-5 of your closest friends.
Cheers, Ken
Reply to
mail box

i think i was a little unclear in my request; I'd like a recipe to make a wine out of the leftover fruits (tutti fruitti al rooti!) then use that wine for sangrias, punches and coolers. our house sangria: 2 bottles red 1 10oz bottle Boylan's orange soda (real sugar, not corn syrup!) 1 nip or 2 shots of gran marnier a splash of kirsch 1 orange- 1/2 for juice, 1/2 sliced for garnish 1 lemon same 1 lime same
a ripe peach or nectarine pitted & sliced a handfull of cherries, 1/2'd & pitted
the leftover soused fruit at the bottom is the best part ;^)
Reply to
bobdrob

To be honest I was watching this thread to find out just what tutti fruiti was... :)
I can't imagine any good ripe fruit you like together as fruit not being great as a wine. We grow good strawberries this time of year so I will be making that.
I could see peaches, some melon, maybe some raspberries and a little lemon and or lime for acidity if necessary with strawberry as the base making a good wine. I might use honey for the sugar too. I would shot for 10% ABV since I think higher alcohols seem to mask the fruit. Whatever you get locally that has a lot of taste is what I would shoot for. Another option is to buy frozen at the grocery store since it's frozen at it's peak. If I do it I'll let you know how it turns out.
Joe
Reply to
Joe Sallustio

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