Berries with Rosé  Berries with Rosé 4602 berries with rose

Berries with Rosé

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Photo by Impress Weinberg
  • Serves
    4 to 6
Creator Notes

Fresh berries are macerated in a rosé syrup after which dolloped with whipped cream for a no-fuss, particular dessert. —EmilyC

Take a look at Kitchen Notes

If rosé is even handed because the tremendous summer season drink, this would presumably comely be the tremendous summer season dessert. The syrup is scrumptious and successfully-balanced—the rosé provides it depth and prevents it from tasting too sweet, while the beneficiant amount of lemon zest livens the style. The cool, syrupy berries topped with original whipped cream feels so decadent, and but it takes about 15 minutes to drag the complete lot together (no longer along with chilling time). This is my novel lunge-to for dessert when friends are over—easy, scrumptious, cool and original. Obliging for summer season. —Jennalose

  • Take a look at Kitchen-Accredited


  • 1 cup

    rosé wine (one which you revel in ingesting)

  • 1/3 cup

    turbinado sugar
  • Zest from 1 enormous lemon, removed in strips with difficult vegetable peeler

  • 2 cups

    original blended berries (any combination of strawberries, raspberries, blackberries) and/or sweet cherries, stemmed and pitted

  • 1 cup

    whipped cream (the Genius yogurt whipped cream on this house is ultimate here!)
  1. In a tiny saucepan, bring the wine, sugar, and lemon peel to a boil, stirring until the sugar is dissolved. Lower the warmth and simmer for 5 minutes, or until the syrup somewhat thickens. Bag off the warmth, and let cool until comely somewhat warmth to the touch, about 15 minutes.
  2. Spot the berries in a bowl and gently pour the syrup over the berries (along with the lemon peel). Gently press down on the berries until they’re absolutely submerged within the syrup. Quilt and refrigerate until absolutely chilled, 1 to 2 hours.
  3. To help, spoon the berries into your favorite bowls, goblets, or compote dishes, and pour somewhat of the syrup over the berries. High with a huge dollop of whipped cream.
  4. Place any leftover rosé syrup and add it to restful or spellbinding water, lemonade, or a cocktail.

I’m a home cook dinner. I worship salads. Two stuff you will persistently salvage in my refrigerator are lemons and butter, and in my pantry comely effective chocolate and the makings for chocolate chip cookies.

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