Basil-Mint Wine Cooler
Published February 26, 2013
Tony Cenicola/The New York Times
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Ingredients
2 cups dry white wine, chilled
12 basil leaves, roughly shredded
3 mint leaves (or another soft herb, or additional basil)
Nutritional analysis per serving
3 grams carbs; 97 calories; 6 milligrams sodium; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine wine and herbs. Working in batches, pour mixture into the bottle of a carbonator, filling it not more than ½ full (this will give the mixture room to foam). Charge with CO2 until very fizzy.
- Step 2
Very slowly, as if opening a bottle of soda, release the bottle from the carbonator. Serve immediately, or cover tightly and chill. Serve over ice or straight up.
Using a home carbonator to make anything but sparkling water may void the manufacturer's warranty. Exercise caution, especially when removing bottles.
Private Notes
Comments
Careful with carbonating wine! My husband is not happy. Does it taste nice? Yes, the tiny bit left that did not explode in my kitchen tastes wonderful beautiful summery wine
I made this 2 ways (and liked both) -- neither using a carbonator to get some nice fizz. First was using a vinho verde (gentle fizz already present). That was my preferred method. This year I've used regular dry white wine and mixed in sparkling water -- at the summer temps we're having here in Big D (107F and above) I am pretty much cutting all my wine w/ sparkling water so as to not get sleepy too fast, lol -- and that actually worked well.
The carbonation machines say explicitly not to carbonate anything but water! I imagine carbonating wine will gunk up your machine.
@OK The problem isn’t damaging the machine, the machine will be fine (it doesn’t suck up anything that’s in the bottle); the problem is that carbonating anything but water can be a very explosive endeavor, as another commenter noted. I tried to re-carbonate some flat soda once and the results were truly astonishing, like a bottle rocket/Jackson Pollock mashup. Took me a week to find all the splatters.
I made this 2 ways (and liked both) -- neither using a carbonator to get some nice fizz. First was using a vinho verde (gentle fizz already present). That was my preferred method. This year I've used regular dry white wine and mixed in sparkling water -- at the summer temps we're having here in Big D (107F and above) I am pretty much cutting all my wine w/ sparkling water so as to not get sleepy too fast, lol -- and that actually worked well.
Careful with carbonating wine! My husband is not happy. Does it taste nice? Yes, the tiny bit left that did not explode in my kitchen tastes wonderful beautiful summery wine