Grapefruit Wine Peach Ice Cubes
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A chilled white wine infused with the sharp, aromatic bitterness of grapefruit slices, sweetened gently, paired with fruity peach ice cubes that cool and slowly release fresh peach flavor. Uses sauvignon blanc or chardonnay. Peach ice cubes made with a lightly sweetened peach purée freeze firm, add texture and subtle sweetness as they melt in the glass. The grapefruit infusion requires hours in the fridge, but signals like softened pulp and faintly pink-tinted wine show readiness. Ideal for afternoon sips, outdoors or casual gatherings. No creams, nuts, gluten, eggs, or dairy. Vegan friendly. Quick prep with long chill times for layering flavors.
Prep:
20 min
Cook:
0 min
Total:
Servings:
6 servings
#cocktail
#fruit infusion
#summer drinks
#vegan
#easy prep
#white wine
Wine and fruit — always a tricky balance if you don’t want flat or bitter. I learned that grapefruit fights with wine if left too long, but just enough time, it blossoms into a vibrant sharpness that wakes the whole glass. I never trusted pure peach cubes melting too fast and watering down the drink. Now lightly sweetened with maple, slightly chunky so melting is gradual. Frozen fruit cubes are a kitchen win — slow release, cooling the wine but adding flavor instead of just chill. Forget plastic-y ice trays — silicone molds for the win. The visual of ruby slices drifting, cubes melting, wine blushing pink, it’s part of the appeal. Experiment with sugar type too—agave sometimes softens bite when maple’s too rustic. Timing’s everything; no staring at the clock — I watch texture and aroma. Peach satsuma or nectarines swap nicely in a pinch. A casual but thoughtful tipple for summer nights or brunches that hang around.
Ingredients
PEACH ICE CUBES (OPTIONAL)
- 170 ml (2/3 cup) peeled, pitted peaches chopped
- 45 ml (3 tbsp) cold water
- 20 ml (1 1/2 tbsp) maple syrup or honey
INFUSED GRAPEFRUIT WINE
- 50 ml (3 tbsp) organic cane sugar or agave nectar
- 1 1/2 bottles (1 liter) dry white wine like sauvignon blanc
- 1 ruby grapefruit thinly sliced, halves then rounds
About the ingredients
Peach ice cubes need ripe, firm yet sweet peaches — avoid overripe or grainy fruit; it freezes into unpleasant slush. Maple syrup brings earthy sweetness; swap with honey for richness or agave nectar for something lighter. Use filtered water—chlorine messes with purity of flavor and can dull peach notes. On grapefruit, ruby variety adds color and more juice; white can be more bitter so pair with less infusion time or add a teaspoon of honey to balance. Sugar dissolves better in wine if warmed gently; skip cold mixing unless stirring briskly for at least 2 minutes. You can double the batch for parties but keep wine chilled otherwise aroma dulls quickly. Silicone trays free cubes cleanly and prevent freezer burn compared to plastic. Keep the trays flat and undisturbed first hour to avoid fractured cubes. Wines—stick to dry whites— reds overwhelm and heavy Chardonnay can mute grapefruit edges so Sauvignon Blanc is my go-to.
Method
MAKE PEACH ICE CUBES
- Pulse peaches with water and maple syrup in blender into a lumpy but mostly smooth purée; avoid over-blending to keep some texture. Taste for balance; adjust sweetness now before freezing. Strain through fine mesh strainer pressing gently to keep peach bits but remove fibrous chunks. Pour into ice cube trays but fill slightly below the rim to allow expansion.
- Set trays flat in freezer; freeze until rock hard — generally 3-4 hours or overnight if convenient. Avoid moving trays during the first hour to prevent uneven freezing. The best ice cubes are solid but not opaque; translucency means air trapped, faster melting.
INFUSE GRAPEFRUIT WINE
- Combine sugar and white wine in a large pitcher. Stir vigorously to dissolve sugar completely—no grainy texture tolerated; sugar settles if ignored. If grainy, warm a splash of wine briefly on stove just until warm (not hot), stir sugar in, then add rest of cold wine to cool down quickly.
- Add grapefruit slices, pushing them gently into the liquid. Cover pitcher tightly with plastic wrap or lid.
- Refrigerate for 4-6 hours. Check after 4 hours for aroma: the wine should take on tart citrus notes, some color from the grapefruit rind; the slices will become paler and slightly soft. Resist steeping longer than 8 hours, or bitterness creeps in and dominate the flavor.
- Strain wine through fine sieve to remove grapefruit. Press lightly on slices but avoid squeezing bitter rind oils into the wine.
SERVE
- Pour chilled wine into glasses over peach ice cubes if using. The cubes slowly melt, lending fresh peach flavor and mellowing cold sharp notes.
- For a quick chill without peach cubes, use standard ice but expect dilution over time.
- Adjust sweetness or acidity by adding a squeeze of fresh lemon or lime if grapefruit is overwhelming—personal preference rules here.
- Store leftover infused wine refrigerated, consume within 48 hours; flavors fade quickly.
- Play with peach varieties or nectarines for different sweetness/tartness balance. White peaches add delicate floral hints.
- If peaches aren’t in season or texture is grainy, blend with a few drops of lemon juice to brighten flavors before freezing.
- Avoid metal ice trays which can impart off-flavors; silicone is best for clean-tasting cubes.
- Spices like fresh ginger slices added to the infusion can add warmth but use sparingly to prevent overpowering.
Cooking tips
Blending peach purée just right is crucial — go coarse for texture, fine turns mushy when frozen. Straining removes bits that otherwise freeze hard and can chip teeth—trust me, learned the hard way. Freeze cubes on level shelves; uneven surface yields misshapen cubes that melt unevenly. When infusing wine, sugar must dissolve fully — any crystals left will sink and bitter. Slight warming before adding cold wine is an old trick for fast dissolving without cooking off alcohol. Infusing time matters; too short, wine tastes flat, too long and bitterness overwhelms from rind oils released. Check slices; if shriveled and pale, infusion is ready. Strain gently to keep the taste clean. Serve cold — room temperature wine tastes dull and warms cubes too quickly. Adjust sweetness after infusion if needed — a drop of lemon or lime juice perks aromas and balances bitterness. Leftover infused wine should be kept cold and drunk in two days to retain freshness. Avoid re-freezing peach cubes once thawed — texture suffers. Clean pitchers and utensils well; residual flavors can mute grapefruit’s aroma.
Chef's notes
- 💡 Peach purée texture matters; keep it lumpy not smooth—too smooth freezes into hard blocks with no bite. Strain only to remove fibrous chunks, don’t go crazy or lose flavor. Using filtered water avoids chlorine dulling peach’s delicate floral aroma. Maple syrup is key for earthy sweetness—sub honey if richer taste preferred, agave for lighter touch.
- 💡 During wine infusion, dissolve sugar fully stirring good and fast. Grainy sugar sinks, bitterness lurks later. Warm a splash of wine gently if needed, but don’t heat, loses alcohol and sharp notes. Ruby grapefruit adds color; white grapefruit is more bitter, so infusion time less or a touch of honey balances sharp rind oils released when steeped.
- 💡 Freeze cubes flat and don’t move trays during first hour—uneven freezing makes fractured ice, melts oddly. The ice should be translucent; trapped air means fast melt and dilution. Silicone trays free cubes better than plastic, less freezer burn too. Avoid metal trays, they impart off tastes. Freeze at least 3 hours, overnight better for full firmness.
- 💡 Infuse grapefruit slices with wine 4-6 hours max. Watch for softened pulp and faint pink tinge in liquid, that’s readiness. Over 8 hours bitterness turns dominant from rind oils. Press slices gently when straining, avoid squeezing out bitter oils. Taste test after 4 hours to gauge balance—fragrant but not overpowering.
- 💡 Peach cubes melt slowly, adding subtle sweetness and texture. If peaches not in season, blend with a few drops lemon juice to brighten and reduce graininess. Leftover infused wine best within 48 hours refrigerated, flavors dull fast. Avoid re-freezing thawed peach cubes, texture degrades to mush. Adjust sweetness after infusion with lemon or lime squeeze if too tart.
Common questions
Can honey replace maple syrup?
Yes, honey richer taste more floral, slower dissolve though. Adjust sweetness level cause honey stronger. Agave lighter, less earthy. Pick based on final flavor preference, affects texture a bit too.
What if sugar doesn’t dissolve fully?
Sugar sinks bad, grainy texture bitter notes appear. Warm splash wine gently—off heat, just warm—stir then add cold wine. Stirring fast and long helps too. No shortcuts here or bitterness hurts overall.
Why are peach cubes grainy sometimes?
Over-blended or unripe peaches cause slush freeze. Strain fibrous parts but don’t overdo or lose character. Adding lemon juice pre-freeze brightens, coats texture a bit to avoid icy chunks. Use ripe, firm peaches always.
How to store leftover infused wine?
Refrigerator only, consume in 48 hours. Can pour into airtight bottle or glass jar—plastic dulls aroma quicker. Not recommended to freeze wine itself, affects flavor. Keep chilled, no light exposure, flavors degrade fast otherwise.
