Find your recipes and restaurants here

Frosé with rose water and pink peppercorns

Ingredients 7
Time 15 min + 1 hour refrigeration time
  • 1
    bottle rose wine (not sweet and chilled)
  • 125
  • 125
  • juice of 2 limes
  • 1/2 - 1
    rose water (optional)
  • 1/2
  • crushed pink peppercorns for serving



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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Also, try these recipes:

Apple lemon and ginger spritzer

Cucumber and ginger fizz

Strawberry lemonade


Read more on: recipe  |  heinstirred  |  food24

There are new stories on the homepage. Click here to see them.