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what to do with a bottle of white zin???

No, I did not buy it. Hosted book group and one of the attendees brought it. Can't stand the stuff (reminds me of when I was 16!) but I thought there might be some punch recipe or something I could do with it like a spritzer. I hate waste . . . thanks in advance for your suggestions.

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  1. Take it to a party and sneak it onto the drinks table when no one's looking.

    2 Replies
    1. re: Robert Lauriston

      Oh, I just couldn't . . . I'm thinking with some seltzer and a big squeeze of lime and ice, it might be okay. MIGHT.

      1. re: beachgirl54

        I think I re-gifted a bottle of white zin once to a very forgiving friend. You can also disguise it as a sangria.

    2. I think the new Giada De Laurentis (sp?) cookbook has a recipe for an aperitif that uses rose wine and sage leaves steeped together. Sorry, I don't have the cookbook or the recipe, but maybe another person does?

      She suggests that you give it as a hostess or holiday gift.

      3 Replies
      1. re: Olivia

        White zinfandel's not a substitute for rose.

        1. re: Robert Lauriston

          Amen! It is a cardinal sin to even think white zin could be used as a substitute for rose

          1. re: Candy

            As a wine to drink in itself, I agree with you both.

            However, as a mere punch or cocktail ingredient that someone is trying to get rid of, I don't believe it's such a cardinal sin.

            Cheers.

      2. Home-made white zin Strawberry Jello. I'm eating a variation of that now.

        The wine just adds color and the strawberry flavor takes over. I love this stuff, it brings out the juiciness of the berries and is just lucious.

        Here's a link to a version I did with white Merlot. Wine variety doesn't matter too much, actually the less expensive the better since going pricy doesn't add a thing.

        http://www.chowhound.com/topics/show/...

        I've played around with this alot and have it down to the simplest version:

        1 pint of strawberries, quartered
        1 cup white zin
        1/4 cup of sugar
        1/2 cup water
        1/2 cup apple juice ... the boxed type
        1 packet of Knox gelatin

        1. Combine wine and sugar and bring to a boil
        2. Add strawberries and simmer 5 minutes
        3. In a heat proof bowl or pot, combine apple juice and water, then sprinkle with gelatin and let sit 5 minutes
        4. Add hot strawberry mixture to apple juice/gelatin
        5. Stir and cool on the counter (about 1 hour
        )6. Put in cups (I use tupperware) and chill about 2 hours

        Lasts a week and can be frozen for a sorbet/granita like texture.

        I orgininally followed a Martha Stewart recipe and didn't need to get so fussy. She calls for cooling the mixture in an ice bath.

        I made the exact same recipe using an ice bath and one that was just left on the counter. They turned out identically.

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