Shhhh, Stolen Fruit Mixers

Stolen Fruit Mixers turn any gathering into a party.

Stolen Fruit Mixers turn any gathering into a party.

 

OK, no fruits were actually pilfered for these non-alcoholic mixers.

Stolen Fruit Mixers is just a fun name for this new Healdsburg company that makes mixers from the fresh-pressed juice of green varietal wine grapes and their skins (also known as verjus).

But unlike so many mixers that taste way too sugary or are so processed to death that they lose their vibrancy, these have real elegance and distinction.

Not surprisingly, since they were created by a chef, Peter Brown of Healdsburg, and long-time grape growers, Doug and Susan Provisor.

The company makes five flavors: Lemongrass Ginger Sauvignon Blanc, Jasmine Juniper Viognier, Hibiscus Grenache, Blood Orange Muscat, and Fig Grains of Paradise Zin.

Mix with alcohol or sparkling water.

Mix with alcohol or sparkling water.

They are concentrated, so it’s suggested you use 1 part mixer to 1 part alcohol (for a cocktail), or 1 part mixer to 2 parts sparkling water (for a mocktail).

I had a chance to try three of the flavors recently. The Blood Orange Muscat tastes like fancy brunch. It has a deep, rounded orange flavor with a big hit of vanilla. The Hibisucus Grenache is a roller-coaster of dark berry, plum and grape with a slight tanginess. I mixed it with a splash of vodka and floated some fresh blueberries in the glass for a fun sip.

Being a ginger fanatic, I polished off the Lemongrass-Ginger Sauvignon Blanc first. Cut with a little sparkling water and garnished with lime slices and a sprig of mint, it is super refreshing with its strong backbone of lemongrass and more subtle ginger note. This is made for summer and enjoying alongside Asian dishes such as Vietnamese green papaya shrimp salad or spring rolls.

One ounce of the mixer has 35 to 40 calories, 8 to 10 grams of carbohydrates, and 7 to 9 grams of sugar, depending upon the flavor. Each 16-ounce bottle is $18.

Winner of Last Week’s Food Gal Contest

In last week’s Food Gal contest, I asked you to tell me your favorite remembrance involving pickles or preserves. The best answer wins a copy of The All New Ball Book of Canning and Preserving” (Oxmoor House; valued at $22.95), plus four wide-mouth Ball pint jars in the just-released pretty blue color (valued at $8.99), and a $5 coupon to use in the FreshPreservingStore.

Part of the prize to win.

Part of the prize to win.

Congrats to:

Jane Bonacci, who wrote, ”In my 20’s and enjoying the single life, I would often fly down to LA to visit friends. That always included a day at the beach – warm and wonderful compared to NorCal waters. We would stop at a deli on our way, pick up supplies, lunch, beverages, ice, and for me a huge dill pickle. They always laughed at me, but it was so refreshing … soaking in the hot California sun, I would reach into the cooler, pull out the container and nibble at the kosher pickle, savoring each crunchy, sassy, cooling bite. I always remember those fun days in the sun whenever I have a kosher dill, but have never been able to replicate the flavors and crunch. I would love to learn how to make my own and be able to recreate my memories just like you have!”

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