As far as we’re concerned, it’s rosé season at any time of the year. If you thought that the only way you can enjoy rosé is out of a glass, think again. Try one of these unique recipes that you can easily make at home and amaze your friends with how great your cooking skills are. Are your tastebuds ready? Let’s dive in.
Rosé Wine Granita
Recipe from Feast + West
Who said all snowcones have to be for kids?! This Rosé Wine Granita is the adult snow cone of your dreams. It is frozen for three hours so it sticks together just enough but still has that perfect slushy consistency. That amazing texture plus the added sugar to sweeten the glass makes this the perfect post (or pre) dinner treat.
We recommend using a drier wine, such as the Thirty Bench Small Lot Rosé 2017 as you will be adding sugar to the mixture. However, if you have a sweet tooth, feel free to experiment with sweeter wines too!
- 2 cups rosé wine
- ⅓ cup lemon juice
- ½ cup water
- ¼ cup sugar
- Place wine, lemon juice and water in a mixing bowl. Stir in sugar until completely dissolved, about 2 minutes.
- Pour into a 1-inch layer in two 9″ x 13″ baking dishes and place in the freezer. Every 30 minutes, use a fork to stir the mixture and break up any ice chunks.
- After approximately 3 hours, the mixture will become slushy and frozen. Scoop into chilled serving glasses.
Drunken Gummy Bears
Recipe from The Skinny Fork
Looking for a midnight snack? Look no further than these Rosé-infused gummy bears that satisfy any sweet tooth craving. Yes– you’ve read that right. These perfectly take on the taste of the sparkling wine and using a bottle of wine like the Trius Brut Rosé from The Wine Shops will give the chewy candy a sweet, floral kick. Once the bears are soaked, they will plump up and supercharge your every bite with boozy, sugary goodness.
At least 10 hours
10 – 20 hours
- Place the gummy bears into a bowl.
- Pour the sparkling wine over the bears; give or take to cover them well.
- Leave out on the counter at room temperature to soak for at least 10 hours. If you wish for them to soak longer, place them in the fridge for another 10-20 hours.
Raspberry Rosé Wine Cupcakes
Recipe from Completely Delicious
Whoever thought to pair raspberries and rosé are a genius– and whoever thought to combine the both of them into dessert form will have you drooling. The recipe puts a spin on the traditional vanilla cake base by baking rosé into it for a subtle hint of the wine, but it’s the buttercream frosting that really takes this sweet treat to the next level. We promise that your taste buds will sing with each and every bite of these Raspberry Rosé Wine Cupcakes!
For the cupcakes:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- ½ cup XOXO Rosé from The Wine Shops
- ½ teaspoon almond extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the Buttercream frosting:
- 1 cup XOXO Rosé from The Wine Shops
- 1 cup raspberries, fresh or frozen
- 4 cups powdered sugar, sifted
- 1 cup (2 sticks) unsalted butter, at room temperature
- Pinch salt
- Additional raspberries, for garnish
- First, prepare cupcakes. Preheat oven to 350°F. Butter muffin pan or line with paper liners.
- In bowl or stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, beat butter and sugar together on medium-high speed until light and creamy, about 3 minutes.
- In a separate bowl, combine eggs, egg yolk, rosé wine and almond extract. In another bowl, combine flour, baking powder and salt. Add dry ingredients to mixer in 3 additions, alternating with egg mixture, stirring to combine after each addition. Beat briefly until smooth.
- Scoop batter into the prepared muffin pan, filling each cup only 2/3 full. Bake until cupcakes just begin to turn golden and spring back when gently pressed, about 15-18 minutes. Let cool completely.
- To make buttercream, combine raspberries and rosé wine in small saucepan over medium heat. Bring to boil and simmer until reduced and thickened to about 1/4 cup, about 30 minutes. Pass through mesh strainer to remove raspberry seeds and let cool completely.
- In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, mix butter, sifted powdered sugar, salt and reduced raspberry rosé mixture until combined. Increase speed to medium high and beat until smooth and creamy, about 2-3 minutes. Frost cupcakes as desired.
There you have it! Will you be trying any of these unique recipes using rosé?! Let us know in the comments below!