When I bottled last weekend I made a syrup out of 1 part White Zinfandel to 2 parts sugar for sweetening. This worked very well but it's difficult to calculate just the right amount of syrup to make and I ended up with a little less than a quart of the syrup left over. I put it in a container and put it in our freezer. While it has not froze I am hoping the cold will preserve it. Any thoughts?