I knew this Rosé Sorbet recipe was going to be good, but I could not have imagined just how good! I mean, I guess you can’t go that wrong when you’re combining raspberry sorbet with pink bubbles, right? But not only did the combination look beautiful, it tasted even better! This is my perfect type of recipe – no cooking, few ingredients, looks beautiful. The Rosé Sorbet will be great for so many different occasions this summer. I can imagine serving it as a dessert for friends at an al fresco dinner, bridal shower or even a wedding. Find out below the two ingredients and two steps it takes to pull off this oh so pretty pink Rosé Sorbet.
Sparkling rosé (I used the YellowGlen Pink bubbly)
Place one large scoop of raspberry sorbet into a glass (I used a coupe champagne glass) and top with sparkling rosé. Add a straw and/or mini spoon.
As rosé becomes more popular, Victoria James’s book “Drink Pink: A Celebration of Rose” could not have come at a better time to help us truly appreciate the pink drink. James guides the reader through the history of rosé, how and where it’s made, and delicious food pairings and recipes. This informative and enjoyable book is a delightful read that reminds us rosé is “…what wine is all about, pleasure and simplicity” and that “no other wine embodies the joie de vivre like rosé.”
The first part of “Drink Pink: A Celebration of Rosé” provides a comprehensive history of rosé, from it’s birthplace in ancient Greece to it’s popular rise in North American today. James explains that as rosé becomes trendier, producers are rushing to meet high demands which often leads to a decrease in quality. According to James, these rosés often “…have no soul, no sense of place, and are not a reflection of the centuries of tradition that made the wine what it once was.” I was surprised to learn that I should run when I see a bottle with the words “whisper” and “angel” on it! Have I been drinking bad rosé all along? James does not leave me in fear and walks the reader through the best rosé regions and varietals. I’m left feeling educated and excited to seek out and enjoy great rosé.
The last half of the book is filled with wonderful food pairings and recipes from well known chefs and leaders in the wine industry. Their words wholly support James’s belief that, “the beauty of rosé is its versatility – how it straddles the line between red and white. It is the perfect pairing for many foods (tapas, cocktail spreads, main dishes) – all year long.” You’re left wondering how you ever thought rosé was restricted to summer months only! Not only does James provide instruction for delicious sounding all-season dishes, but she paints a beautiful picture about where and how they should be enjoyed with rosé. I hope that when I attempt the Roasted Chicken Provencal, the experience is as magical as James describes!
In addition to the book’s great lessons, history and recipes, “Drink Pink: A Celebration of Rosé” is filled with amazing illustrations by Lyle Railsback. The over 75 full colour pictures are the perfect accompaniment to James’s rosé guide. With the image of a grape bunch giving blood, I’m sure I will never forget the saignee (“bleeding”) method for making rosé! Railsback’s drawings really embody all of the fun and charm of this book.
Whether you’re already a rosé fan or haven’t been swayed yet, I highly recommend reading “Drink Pink: A Celebration of Rosé” to really appreciate the pink drink. Curl up in your favourite reading chair, pour yourself a glass and “…celebrate how amazing rosé can be.”
Cheers! ~ GDW