Finger Lakes Cabernet Franc Verjuice

It’s Zippy, It’s Zesty, It’s Zappy… It’s VERJOOZ!

FLX Verjooz Vinojitos

Posted by on 3:12 pm in Beverages | 489 comments

FLX Verjooz Vinojito
If you like mojitos you will adore this local version. That'z refreshing!
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  1. Bottle of Verjooz
  2. Fresh Mint
  3. Sugar
  4. Your Favorite Local White Wine
  5. Club Soda
  6. Ice
  1. Make a Pitcher of Vinojitos: Muddle 2 cups crushed ice with 1/2 cup fresh mint, add 1 cup simple syrup (see recipe below), 1/2 cup of Verjooz, 1 bottle of your favorite Finger Lakes White Wine, and top off with club soda. Pour into glasses over ice and serve. ENJOY!!
  1. Make a Verjooz-Mint Simple Syrup: 2 cups sugar, 1 cup water, 1 cup Verjooz, 1/2 cup fresh mint leaves. Bring sugar and liquids to a boil, remove from heat, stir in mint and let steep for 30 minutes. Strain and refrigerate.

Thank you for being a part of the Edible Finger Lakes family!

Posted by on 12:57 pm in Beverages | 3,724 comments

“Living in Finger Lakes wine country has a few significant side effects, and we’re not talking about the hangovers. Grape pies and grape seed oil are two treats you’ll find around these here parts. You can also buy verjuice, or unripe grape juice, thanks to Tina and Eric Hazlitt of Sawmill Creek Vineyards and Finger Lakes Food Company, who have been bottling Verjooz since 2009. Amelia Sauter quizzed Tina Hazlitt on the culinary implications of a local Verjooz.”

Click out the article in the Edible Finger Lakes Magazine article in a printable PDF —> Verjooz  “juice that packs a punch” – BY AMELIA SAUTER

Red Pepper Jelly

Posted by on 7:17 pm in Food | 1,185 comments


Red Pepper Jelly with VERJOOZ
Yields 3
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  1. About 1 large red bell pepper and 1/2 large green bell pepper, cleaned of core and inner membranes
  2. 3 1/4 cups granulated sugar
  3. 1/2 cup verjuice
  4. 1/4 cup cider vinegar
  5. 1 teaspoon crushed red pepper flakes
  6. 1 3-ounce pouch Certo liquid pectin
  1. Finely chop peppers.
  2. In a large pot, combine peppers with sugar, verjuice, vinegar and pepper flakes
  3. (jelly will foam up high while cooking).
  4. Bring to a boil, stirring, until sugar is dissolved. Add the liquid pectin.
  5. Continue to cook, stirring occasionally, over medium heat for about 12 minutes or longer until jelly registers 220 degrees on an instant-read or candy thermometer.
  6. (Stir jelly before checking temperature to make sure the entire batch is evenly cooked to 220 degrees.)
  7. Carefully pour hot jelly into a flat baking dish and let cool in the refrigerator until jelly is firm.
  8. Stir jelly so pepper flakes are evenly distributed.
  1. Refrigerate in sterilized jars for up to 3 months.

Verjooz Thyme Bars

Posted by on 7:10 pm in Food | 4,004 comments

Verjooz Thyme Bars
Try the Original “Lime of the Vine”
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  1. 1 stick unsalted butter*
  2. 1 cup AP flour
  3. 2 T chopped fresh thyme
  4. 1/2 tsp fine sea salt
  5. 1/2 cup powdered sugar
  6. 2 T Verjooz
  7. 1/2 tsp vanilla
  8. *for a special twist substitute 2 oz FL Grapeseed Oil for 1/2 the butter
  1. Preheat oven to 325 degrees.
  2. Butter and flour an 8x8 glass baking dish.
  3. In a small bowl combine flour, thyme and salt.
  4. Using a stand mixer, beat together the butter and powdered sugar on high speed until light and fluffy. Beat in the Verjooz and vanilla.
  5. Reduce speed to low and slowly add flour mixture.
  6. Using damp fingers press the dough into the prepared pan. Bake 30 minutes. Cool 30 minutes.
  7. Make Glaze: whisk 2 T Verjooz with 1/2 cup powdered sugar until smooth. Pour over cooled crust.
  1. Allow to harden at room temperature for at least one hour.