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PLEASE ENJOY OUR WINES RESPONSIBLY. © 2017 CWUS Imports, Rutherford, CA USA.
Frosty and fresh, these grown-up Kim Crawford snow cones bring the fireworks to any summer bash.
In a large pot, combine the sugar and water and heat on low until melted. Add in the pomegranate juice, orange juice, blackberries and cinnamon sticks. Bring to a slight boil, and simmer on low for 15 minutes. Let all of the ingredients infuse together until the blackberries lose their color. Remove the blackberries, pour in the wine and simmer for another 5 minutes. Remove the cinnamon sticks. Pour into a deep container, such as a metal loaf pan. Freeze overnight. Use a fork to shave. Serve in a snow cone cup and top with a blackberry and cinnamon stick.
Blend all ingredients. Strain out pulp with fine mesh strainer. Pour remaining strained liquid into a large 9" x 13" glass baking dish so that the liquid is about 1 inch deep. Place in freezer, uncovered. Raking with a fork every 30 minutes to keep it from becoming too solid, about 4 hours. Serve immediately.
Shave zest from 6 limes in long pieces with a vegetable peeler. Juice all limes (about 1 cup). Combine the water and sugar in a small pan; simmer over medium heat, stirring, until sugar dissolves. Stir in zest; transfer to a bowl to cool completely. Once cooled, discard zest; stir in lime juice and 2 cups KC Sauvignon Blanc. Transfer to a 9"x13" glass baking dish so that the liquid is 1 inch deep. Freeze, uncover, rake with a fork every 30 minutes to keep it from becoming too solid, about 4 hours. Serve immediately.