After all the rain (and snow) in some parts of the country, one can’t help but feel excited about spring and the promise of summer. Chef Kerry Kilpin of Steenberg’s popular Bistro Sixteen82 has shared a delightful Ruby Rosé frosé (frozen rosé) recipe with us, that’s easy to make and perfect for any happy occasion.
This light and fruity cocktail combines rosé with juicy raspberries, wild strawberries and hints of spice – your palate will almost certainly be begging for more.
Image supplied
Ingredients:
500ml Steenberg Ruby Rosé
50g strawberries
50g raspberries
100ml sugar
100ml water
3 peppercorns
½ vanilla pod
1 star anise
1 stick of cinnamon
1 cup ice
Method:
Blend the berries and set aside. Combine the sugar, water and spices in a pot and allow to infuse and heat on a very low heat for 10 minutes. Do not boil the sugar syrup but the sugar must dissolve. Allow to cool. Combine the wine, sugar syrup and berries and mix well. Place in a container and freeze overnight. To serve, blend the semi-frozen wine with 1 cup of ice in a blender. Sip and enjoy.
