Recipe By :Paul Hudson ingredient amounts determined by Chef Elizabeth ekitchen@san.rr.com 858/547-8620
1 bottle, White Zinfandel or White Pinot Blanc
1 vanilla pod -- do not open
1 stick cinnamon -- at least three inches
1 slice peeled ginger -- at least three inches long by 1/8th inch thick
1 stalk rhubarb
1 coffee filter
Wash rhubarb and slice off any leaf. Peel any bad spots and chop into three-inch pieces. Place the rhubarb and 1/8 cup of water into a food processor or blender and pulverize until all has been chopped.
Place a coffee filter or white paper towel into a screened strainer a little larger than the filter and place over a bowl to catch juices. Pour the pulverized rhubarb into the coffee and using a spoon, squeeze the rhubarb so as to push juice thru filter. Allow to sit and drain for 5 minutes. After five minutes, using a spoon, continue to press the rhubarb to squeeze juice through the filter. Once done, gather the edges of the filter and hold over the strainer. Squeeze the filter to get any remaining juice. You should get at least 1/4 cup of rhubarb juice
Open the wine. Pour out about 1/4 cup of the wine. Add the vanilla pod, the cinnamon stick, the slice of ginger and finally pour 1/4 cup of the rhubarb juice into the bottle. Replace the cork and allow to meld in your refrigerator for at least three days before serving.
Virgin Love Potion
2 cups soda water (unflavored)
1 cup pomegranate juice
1 vanilla pod (do not open)
1 stick cinnamon
1 inch ginger (peeled)
Pour two cups soda water into a pretty bottle. Add vanilla pod, cinnamon, ginger and top off with pomegranate juice. Seal with a cork or screw top lid, shake well and refrigerate for two to three days.
Pour into two delicate wine glasses, look each other in the eye and drink. If there is love between you this drink is sure to enhance it. Enjoy!
