Frosé with rose water and pink peppercorns

Heinstirred
6 servings Prep: 1 hr 15 mins Chill/rest/proof: 2 hrs 30 mins
Rate this recipe


By Independent Contributor April 11 2017
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

750ml rosé wine
125 ml water
125 ml sugar
limes — wedges
1/2 - 1 tsp rose water
1/2 tsp salt
pink peppercorns — pink, cracked
Tap for ingredients
Tap for ingredients

Method:

Mix the water and sugar is a saucepan and bring to a fast simmer while stirring until the sugar has dissolved.

Remove from the heat and stir in the lime juice, rose water and salt.

Add the sugar syrup to the rose wine in a large jug.

Taste and see if the mixture needs more sugar or lime juice and add accordingly.

Place in the fridge to cool for 30 – 60 minutes and churn the rose in an ice cream machine as per the manufacturer’s instructions. Serve immediate as a slushy drink.

For a sorbet, place the churned mix in the freezer and freeze for about 2 ­3 hours (giving it a stir every hour or so) until the mixture is firm but not frozen solid and serve as a sorbet.

Serve in cocktail glasses and sprinkle with a few pink peppercorns.

Reprinted with the permission of Heinstirred

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.