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[yellow tail] Sparkling Rose & Blood Orange Granita
2 Cups Yellow Tail Sparkling Rose
3 Cups Sugar
3 cups Blood Orange Juice

In a medium saucepan over medium-high heat, bring Yellow Tail Sparkling Rose and sugar to a boil until sugar is dissolved. Stir syrup into blood orange juice.
Pour mixture into a 13x9-inch baking dish. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan. Whisk to distribute evenly. Cover and freeze again until icy at edge of pan, approximately 45 minutes. Texture should be slushy. Whisk to distribute evenly again. Cover and return to freezer for about 3 more hours or until frozen solid. Remove from freezer. Using a fork, scrape granita down length of pan, forming flakes of ice. Return to freezer for at least 1 more hour.
To serve, scoop flaked granita into glasses. Serve immediately with iced tea spoons.
 

[yellow tail] Pineapple Reisling Sorbet
3 Cups Yellow Tail Reisling
2 Cups Pineapple Juice
1 Cup Pureed Crushed Pinapple
4 Cups Water
2 Cups Sugar

In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes or until cool. To Reisling, add sugar syrup, pineapple juice, and pureed pineapple and stir until thoroughly blended. Transfer mixture to ice cream maker, process according to manufacturer's instructions or pour into a container and use freezer method. Can be made 3 days in advance.
 

Georges DuBoeuf - Sugar Plum & Beaujolais Sorbet
3 Cups Georges Dubeouf Beaujolais Villages
3 Cups Pureed Sugar Plums with Juice
4 Cups Water
2 Cups Sugar

In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes or until cool. To Beaujolais, add sugar syrup, sugar plum juice, and pureed sugar plums and stir until thoroughly blended. Transfer mixture to ice cream maker, process according to manufacturer's instructions or pour into a container and use freezer method. Can be made 3 days in advance.
 
Other Ways to enjoy Yellow Tail this season:
Yellow Tail Spiced Cranberry Rum PunchSpiced Cranberry Rum Punch
3oz Yellow Tail Merlot
1oz Dark Rum
1oz Cranberry Juice
1/2oz Orange Liqueur
Pinch of Brown Sugar
Pinch of All Spice



Combine all ingredients in mixing glass, shake with ice and strain into chilled Martini glass. Garnish with orange twist~		   Yellow Tail Winter Citrus Hibiscus MartiniWinter Citrus Hibiscus Martini

 1.5 oz Yellow Tail Pinot Grigio
1/2 oz Grapefruit Vodka
Pinch of fresh ginger
1/2 oz Hibiscus Simple Syrup
1oz Lemon Sour
Squeeze of grapefruit

Combine all ingredients in mixing glass, shake with ice and strain into chilled martini glass. Garnish with Hibiscus Flower.
 

 

 
 
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