Photograph by Levi Brown
This grown-up take on a ballpark staple can also be made without an ice cream maker. To do so, put 1 cup of the wine, covered, in the refrigerator; chill. Puree the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you're ready to serve, just puree the ice cubes with the remaining wine in a blender.
Ingredients
2 cups hulled strawberries
1 750-ml bottle dry Riesling
1 tablespoon fresh lemon juice
2 tablespoons sugar
Directions
1. Purée strawberries, Riesling, lemon juice, and sugar in a food processor until liquefied.
2. Process in an ice cream maker according to manufacturer's instructions. Divide among cups.
3. Serve immediately with straws, or transfer to a container and freeze.
ON BON APPETIT:
