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

By Kevin West, Kevin West

Published January 03, 2017

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

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!

Cook Time:3 hours

Prep Time:10 min

Total Time:3 hours10 min

Servings: 1

Ingredients:

1 tablespoon + ¾ teaspoon unflavored gelatin (two packets)

1 cup water, divided

1 cup sugar

1 bottle SIMI Sonoma Country Dry Rosé

Preparation:

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

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.

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.

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.

URL

https://www.foxnews.com/food-drink/kevin-wests-rose-gelee-infused-with-simi-sonoma-county-dry-rose