Thursday, May 12, 2016

Strawberry Rosé Wine Syrup


First of all, I should start by saying that this never happens to me. Really. I'm kind of embarrassed. But the other day we opened a bottle of rosé that was just not very good. And unless the wine is actually spoiled, fermented liquids rarely go down the drain at this house. Recycle, reuse. Standard protocol. The recovery was quick, and here are the results.


-Strawberry Rosé Syrup-

1 bottle (meh) rosé
1 hefty cup strawberries halved or sliced, fresh or frozen
1 cup organic cane sugar
peel of one lemon

Heat the wine until the sugar is dissolved, bringing the liquid to a very light simmer. Reduce for about 20-30 minutes, or until the syrup has reduced by at least a quarter to a third. Stir occasionally. Strain out the solids and let cool. Store in the refrigerator. It should keep for at least a month, but probably more. I keep mine in mason jars, and you'll end up with a few 8oz portions.

This is a somewhat delicate syrup in terms of flavor profile. Use this in cocktails with clear spirits, like gin, pisco, and agave.  I guess vodka if you have to, just don't tell me you did it. Also, it works really well in sangria or in a dry sparkling wine.

If you're planning to buy rosé to make the syrup, don't spend more than $10 bucks. A bottle at Trader Joe's for $3.99 should do the trick.

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