With its elegant fancy pink colour, the 13th Street winery ‘Pink Palette’ has a remarkable bottle appeal as it glamorizes any table. The visual appeal is complemented with inviting aromas of ripe sweet red fruit, cranberry, apple, and sweet cherry-rancher candy aromas. Refreshing with a creamy smooth texture, there’s a hint of sweetness that complements the dried cherry and herbs on the finish, making this wine a great choice for patio sipping and enjoying with charcuterie, grilled pork, lamb, or chicken, and fruity summer salads. Also makes a terrific F’rosé! Tasted June 2019. 88 points. Matt Steeves – http://www.quercusvino.ca
Available at LCBO or winery direct – $15.95
Also makes a terrific F’rosé!!!
Servings: Makes 4–6
- 1 750 ml bottle hearty, bold rosé (try 13th Street Winery’s Pink Palette)
- ½ cup sugar
- 8 ounces strawberries, hulled, quartered
- 2½ ounces fresh lemon juice
- Pour rosé into a 13″x9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
- Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
- Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
- Blend again until frosé is slushy. Divide among glasses.
- Do Ahead: Rosé can be frozen 1 week ahead.
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