Wine Mint Julep

Every Saturday Western Reserve Wines has a wine tasting from 2-5pm.  We were there last weekend which was the same day as the Kentucky Derby.  In addition to the tasting lineup, Kathi made a wine mint julep for all to try.  She heard about this drink through a wine distributor and thought it would be fun since it was Derby Day.  I liked this version of mint julep better than the traditional bourbon and simple syrup.  These wine mint juleps were light and refreshing.  A great summer cocktail if you're looking to mix it up.

Wine Mint Julep

Inspired by Kathi at Western Reserve Wines

Mint
Ice
1 part Sauvignon Blanc

1 part Ginger Ale

In the bottom of the glass or pitcher (depending on how much you're making) muddle the mint with a wooden spoon.  Fill the container halfway with ice, then add equal parts sauvignon blanc and ginger ale.  Garnish each serving with a small sprig of mint.

Lemon Gelato

What did I do when I bought a bunch of perfectly good lemons in the "Sell Now - Reduced Price" produce pile?  Well, I didn't make lemonade!  I made lemon gelato (or lemon ice cream, whatever you want to call it).  I used six lemons for this recipe and the rest went into various cocktails or cucumber lemon waters. 

You guys!  I think this might be my favorite ice cream I've ever made!  No joke.  If you like lemon, you must try this.  It's full of sweet, tart, creamy goodness.  My favorite time to eat it was after it had been in the freezer for only a couple hours and it wasn't totally hard yet.  Don't worry though, it's still amazing once it's completely frozen.  It's also good with fresh strawberries on top.

PS You don't need a gelato maker, any ice cream maker will do.

Lemon Gelato
From Bell'alimento
Yield: 2 quarts

6 egg yolks
1 1/4 cups heavy cream
6 lemons, zested and juiced (it's about 1/3 cup zest & 1 cup juice)
2 1/2 cups half and half
1 1/4 cups sugar
1/2 tsp vanilla extract

**If you don't keep your ice cream maker bowl in the freezer, put it in the freezer the day before so it's completely frozen.

Whisk the egg yolks and heavy cream together in a bowl and set aside.

In a large sauce pan, add the half and half, lemon zest and sugar. Cook over medium heat stirring frequently until sugar dissolves. Remove from heat.

Add some of the warm half and half mixture to the egg yolk mixture to temper the egg mixture. Gradually add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat stir in vanilla extract.

Allow pan to cool slightly then cover with  wrap and place into the fridge to cool completely. When you’re ready to make the gelato, stir in the lemon juice and follow instructions on your gelato/ice cream maker.