A crisp flavor with a fruity essence of rosé shine through in this light, snowy frozen dessert. We add in a bit of ginger to this for a mild zing.This is a lovely frozen treat for summer, or for those in parts of the globe who enjoy beautiful weather year-round.
Dreaming of summer in winter.
Use a wine that is a touch sweet, and mildly dry- use a wine that you would enjoy.
Remember all rosé is not created equally.
In America, many drink rosé made from Pinot Noir, which is less floral, and may be to earthy for this recipe. Provençal rosés, are mostly made from Syrah and Grenache, which are less sweet. White Zinfandel is much sweeter, and a recommended option for this particular recipe.
Select to taste.
• ½ cup sweetener (I mix Truvia (stevia) to coconut sugar 1:1, however you can use the sweetener of your choice)
• 1 bottle (750 ml) rosé wine
• ½ teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• ½ teaspoon ground ginger
• 2cc (½ teaspoon) ginger simple syrup (per serving)
• 2 sprigs of mint
In a small saucepan, bring 1 1/2 cups water, ginger and the sugar to a boil. Pour mixture into a 9x13in. Pyrex, nonreactive, freezer-safe baking dish, stir in wine, and citrus juices. Cover, and freeze for 2 hours.
Stir the mixture, breaking up any chunks, re-cover, and freeze at least 3 hours and up to 2 days.
When ready to serve, scrape mixture with a utensil to create soft mounds of icy snow.
Garnish with mint leaves
Lightly drizzle 2cc (½ teaspoon) ginger simple syrup (per serving)