Decadent

Panna Cotta
with rosé jelly

TIP: This dessert must be made the day before serving

Ingredients:

Refreshing

Rosé Margarita

Ingredients:

Beautiful

Ice cubes

To make these place edible flowers/petals, or a single piece of fruit such as berries or even a herb leaf into each segment of the ice cube tray.

Fill the tray with warm water (this will give you clearer ice) and pop the tray in the freezer for 12-24 hours.

They will keep for up to 2 months in the freezer, so you can have some on standby for when you want to brighten your wine glass with a pop of colour!

Gorgeous

Edible flowers

Edible flowers can add texture, aroma and subtle flavour to your Rosé. You can choose to use fresh (If using flowers from your own garden, make sure they are free from garden sprays) or dried flowers sourced online or at specialty grocery stores.

Simply drop the flowers or petals on top before serving. Our pick for you to try in your next glass of Rosé are Rose petals, Lavender, Violas, Pansey, and Borage.

Please note not all flowers are suitable. We recommend you check online or at a garden centre if you are unsure.

Roséy Sangria

Serves 8

Ingredients:

Instructions:

1. Add all ingredients into a jug, except for the sparkling water, and stir
2. Place in the fridge for at least one hour
3. When ready to serve, remove from the fridge, add sparkling water, and pour into glasses
4. Serve garnished with mint sprigs

Rosé Ice Pops

Makes 9 ice blocks

Ingredients:

Instructions:

1. Pour half the Rosé into a jug and add the caster sugar
2. Stir until the sugar has completely dissolved and the liquid is clear
3. Add the remaining Rosé, stir and then set aside for a few minutes
4. Pour the mixture into ice block moulds, along with half the rose petals, and partially freeze for 30 minutes
5. Remove from freezer, add the remaining rose petals and the ice block sticks, and freeze for a further 6 hours or until frozen
6. When ready to serve, remove from moulds

Blush Crush

Serves 4

Ingredients:

Instructions:

1. Combine sugar and wine in a jug. Stir until dissolved.
2. Freeze for 6 hours in a tray.
3. To make the strawberry syrup, heat sugar and water in a saucepan until boiling stirring constantly.
4. Remove from heat, add strawberries and set aside for 30 minutes
5. Strain syrup through sieve and set aside for a further 30 minutes.
6. Scrape frozen Rosé into a blender. Add lemon juice, strawberry syrup, crushed ice, and blend into a puree.
7. Freeze the mix for a further 30 minutes in a tray.
8. Blend again and pour into serving glasses. Enjoy!

Rosé Lemonade

Serves 2

Ingredients:

Instructions:

1. To make a base syrup, combine the water and sugar in a small saucepan. Bring to a boil and stir until all the sugar is dissolved.
2. Remove from heat and allow to cool in the fridge.
3. Once the syrup is cold, add the fresh lemon juice and soda water to make a lemonade.
4. Before serving, mix the lemonade with the Rosé and pour into two glasses.
5. Serve with a slice of lemon and enjoy.