Spring is just around the corner, and there’s no better way to celebrate the warmer weather than with a chilled glass of Rosé. Why not take things a step further and try your hand at these delicious wine slushies from Steenberg, using the Steenberg Ruby Rosé? The dry and vivacious Rosé is a blend of Syrah(69%) and Cinsault(31%). Steenberg Ruby Rosé 2018 teems with scents of watermelon sorbet, toffee apple, red licorice candy and ripe sweet melon. Refreshing with a mouthful of juicy raspberries, wild strawberries and hints of spice, this dry, fruit-forward Rosé is light and flirty, yet shows lovely depth that lingers on the palate. It’s the perfect sip for picnics, light lunches and sundowners.
“Rosé is such a joyful wine,” says Steenberg winemaker JD Pretorius. “It’s growing in popularity which is great news as we should be drinking more of it in our climate, especially over lunch.”
Adding her creative touch, Chef Kerry Kilpin of Steenberg’s popular Bistro Sixteen82 has added her signature twist for the ultimate frosé recipe:
Steenberg Ruby Rosé Frosé
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.
For more information visit www.steenbergfarm.com.
