Colonial Cool-Off Mon, Aug 04, 25 | seasonal parties by Jodie Spears The Colonial Cool-Off is here – a time to celebrate all things cool, delicious and refreshing! We have plenty of frozen drink mixes and refreshing seltzers as well as a huge selection of wine and beer — ideal for chilling or grilling. But if you want to MIX things up…literally, here are some recipes for tasty frozen cocktails to enjoy as you Beat the Heat! Ladies and gentlemen, start your blenders!!! Frozecco Serves 4-6 2 cups Caposaldo Prosecco ½ cup Tito’s Vodka 1 ½ cups chopped strawberries ¼ cup fresh lime juice ice strawberry for garnish DIRECTIONS Add all of the ingredients together in a blender, blend and serve. Garnish with a sliced strawberry. Berry Slush Serves 6-8 24 oz. berries: raspberries, blackberries, or blueberries; or mixed as you like 1 (750 ml) bottle Banfi Rosa Regale Brachetto d’Acqui 2 cups ginger beer 2 Tbsp. Arkansas honey DIRECTIONS Place all of the ingredients in a large blender.* Blend until desired consistency is reached. Do not over blend. Transfer mixture into Ziploc bags and freeze until solid, 6 - 8 hours. * You can adjust quantities to match the size of your blender. SERVE Remove from freezer and place on a heavy cutting board. Hit the bag with a meat hammer or large spoon to break up. Be careful not to make it too slushy, the consistency should be chunky. Spoon into chilled wine or martini glasses and top with more ice cold wine. Garnish with fresh berries. Frozen Peach Slush Serves 4-6 1 (750 ml) bottle Stella Rosa Peach wine 2 cups fresh Arkansas peaches (unsweetened frozen peaches may be substituted) ¼ cup Arkansas honey (adjust to taste) DIRECTIONS In a blender, add peaches, honey and a cup of the wine. Blend until smooth and add the remainder of the wine, blending until well incorporated. Making sure the mixture does not settle, transfer to ice cube trays and quickly place them in the freezer. Freeze solid. SERVE Remove the desired amount of cubes from the freezer and add them to a blender with about a quarter cup of ice cold Stella Rosa peach wine. Blend until desired consistency is reached. Pour into a chilled wine glass and garnish with a peach wedge, or any available fresh fruit. Watermelon Freeze Serves 6-8 4 cups cubed Arkansas watermelon 2 Tbsp. Arkansas honey 2 Tbsp. fresh squeezed and seeded lemon juice 2 (750 ml) bottles Stella Rosa Moscato, almost frozen* * Substituting your favorite white or Rosé is a great idea. DIRECTIONS Place watermelon cubes in Ziploc bag and freeze solid. Place watermelon, honey, lemon juice and one bottle of Moscato in a blender. Blend until smooth, or until your desired consistency. Do not over blend. Pour the blend back into the Ziploc bag and return it to the freezer. Let it freeze – up to three hours. Mash the contents, once every 45 minutes, to marry the flavors. SERVE Spoon the frozen watermelon mixture into frosted glasses filling about 3/4 full. Add just a splash of the second bottle of Moscato over the top. Garnish with a wedge of watermelon and sprig of mint. By Jodie Spears
