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 wine
1 hefty cup strawberries halved or sliced, fresh or frozen
peel of one lemon
1. Heat the wine, lemon peel, and strawberries on low heat in a non reactive pot at not quite a simmer.
2. Reduce for about 20-30 minutes, or until the syrup has reduced by at least a quarter to a third. Stir occasionally, smashing the fruit as it softens.
3. When you're satisfied with the flavor, strain out the solids, return the liquid to the pot and add the cane sugar. Heat until the sugar is dissolved, but do not reduce too much.
4. Store the syrup in the refrigerator. It should keep for at least a month, but probably more. I typically keep mine in mason jars.
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.
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