Pickled peaches and blueberries give this homemade white wine cooler recipe a sweet and sour edge.
This recipe is part of Peach Blueberry Week over here! I’m getting ready for my fruit fruit pickling workshop at Freedom Farmers Market on June 27th, and I wanted to have a couple of solid suggestions for how to use the peach blueberry pickles I’m going to be demonstrating.
The other peach and blueberry recipe that I shared this week is for a spinach and arugula salad that features these pickles as a topping. It might be my new favorite quick summer supper. The pickle recipe makes about three pints, so you’ll have plenty of pickles for making this salad, the wine cooler recipe below, and for whatever else you like.
What is a wine cooler?
When you think wine cooler you might picture teens making terrible decisions, but wine coolers can actually be a totally respectable grown up drink. Really, a wine cooler is basically sparkling sangria. And just like sangria it can be cloyingly sweet but it can also be a complete delight.
I really like a wine cooler in the summer. The diluted wine is refreshing but still festive, and the pickles even color it a summery pale pink.
Once you’ve got your pickled peaches and blueberries in the fridge, making this wine cooler is really a snap. Just muddle the fruit with the wine and maybe a little bit of the brine, if you want a stronger pickle flavor.
Strain the mixture over ice, top off with soda water, and float some more fruit pickles in the glass for good measure. It’s a quick but impressive-looking (and -tasting!) drink.
Choosing a Vegan Wine
Finding vegan liquor is usually pretty easy, but with wine you really do need to do your research. When I first learned that wine is often processed using animal ingredients like bones, cartilage, and fish bladders, I also discovered that most of my favorite wines weren’t vegan.
And then I discovered Barnivore and the Vegaholic app. Since I got the Vegaholic app, Barnivore has upped their mobile site’s game. The app costs money, but you can use the site for free, and it works well on my iPhone. It also tends to have a bigger database than Vegaholic.
Related: Best Vegan Red Wines Under $20
For this wine cooler, I used Groundswell White Table Wine. It’s a Whole Foods Market brand, and it’s crazy affordable. You can’t beat $6 a bottle!
Pickled Peach and Blueberry White Wine Cooler
Yield: 1 wine cooler
- 1/2 cup vegan white wine (see above)
- 1/4 cup Pickled Peaches and Blueberries, drained
- about 3 teaspoons of brine from the pickled peaches (add to taste, 1/2 teaspoon at a time)
- soda water
- additional Pickled Peaches and Blueberries, for garnish
- In a pint glass or cocktail shaker, muddle together the wine and 1/4 cup of Pickled Peaches and Blueberries. Take your time, and muddle these together thoroughly.
- Use a cocktail strainer to strain the mixture into a tall glass full of ice. If you don’t have a cocktail strainer, you can use a wire mesh strainer, but it will take a while, and you’ll likely end up with less wine in your glass.
- Top off with soda water, add your brine to taste, then top it off with your garnish. Serve immediately.