Recipe: Steenberg Ruby Rosé frosé
Chef Kerry Kilpin of Steenberg’s popular Bistro Sixteen82 has added her signature twist for the ultimate frosé recipe, ready to serve at the start of spring.
Steenberg Ruby Rosé frosé. Picture: 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
1. Blend the berries and set aside.
2. 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.
3. Combine the wine, sugar syrup and berries and mix well. Place in a container and freeze overnight.
4. To serve, blend the semi-frozen wine with 1 cup of ice in a blender. Sip and enjoy.
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