From Fine Cooking
Homemade Bianco With Icy Grapes
About 1 lb. grapes, preferably a large, seedless variety such as Red Globe, plucked from the stems
2 3-inch sprigs fresh rosemary
2 3-inch sprigs fresh mint
2 bottles (750ml each) Sauvignon Blanc
2 3-inch strips lemon zest (pared with a vegetable peeler)
- Rinse the grapes and pat them dry. Spread on a rimmed baking sheet and freeze until solid, several hours before guests arrive or overnight.
- Rinse the herbs well. Open the wine bottles, stuff 1 sprig each of rosemary and mint and a strip of lemon zest into each bottle, recork, and refrigerate for 6 hours, or overnight.
- To serve, set out glasses, put 3 to 5 frozen grapes (depending on size) in each glass, and pour in the chilled bianco.