Kevin West’s Rose Gelée infused with SIMI Sonoma County Dry Rosé

This festive dessert will have you wanting more.

This festive dessert will have you wanting more.  (Kevin West)

  • Prep Time


  • Cook Time


  • Total Time

    3hr 10min

  • Servings


Step up your Rosé game with this wine-infused gelatin with SIMI’s beloved Sonoma County Dry Rosé - this easy to recreate, four-step Rosé Gelée from preserve expert, Kevin West, is an elegant yet classic summertime imbibe that you will enjoy while celebrating America’s Independence. Garnish with a dollop of whipped cream, and top off with a handful of fresh blueberries and you have a low calorie festive treat for any Fourth Of July fête!


  • 1 tablespoon + ¾ teaspoon unflavored gelatin (two packets)
  • 1 cup water, divided
  • 1 cup sugar
  • 1 bottle SIMI Sonoma Country Dry Rosé


Step 1:

  • Sprinkle the gelatin over ¼ cup of the water in a small bowl. Set aside for a few minutes to re hydrate.

Step 2:

  • Combine the remaining water and the sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Remove from the heat.

Step 3:

  • Add the gelatin to the sugar syrup and stir to dissolve. Combine with the wine in a medium mixing bowl or a 9-inch square baking pan. Refrigerate for 3 hours, until set.

Step 4:

  • To serve, arrange in glasses or small bowls atop a pile of blueberries and top with whipped cream for a festive rose, white and blue look.