Spring time is here at last, and what a beautiful time of year it is here at Highlands Road Estate. All around the estate grounds, our plum trees are slowly starting to wake up from their winter sleep and popping out stunning white and pink blossoms. It's quite a sight to see! And what better way to enjoy a gorgeous spring day than with a cold glass of our 2013 Rosé, with a blush almost as beautiful as our plum blossoms, a distinct candyfloss aroma and a lively, fruity acidity- you can't go wrong.
Our previous vintage sold out very quickly and our 2013 seems to be following the same path- a sure hit for the upcoming summer months! Aside from being a delightfully easy-drinking wine, our Rosé is just as fabulous when used in desserts, such as this Rosé Sorbet recipe from "How sweet it is"
1 750mL bottle dry Rosé wine
fresh mint for garnish
Combine all ingredients in a saucepan over medium heat. Bring contents to a boil, stirring constantly to make sure the sugar dissolves evenly. Take the saucepan off the heat and allow to cool to room temperature before placing in the fridge. Refrigerate for 30mins or until cold.
Once cooled, add the mixture to your ice cream churner and prepare according to machine instructions. If you do not have a churner, place the sorbet liquid in a shallow freezer-safe dish and place in the freezer for 2-4 hours until desired consistency is met, taking it out every 30mins to stir (using a fork).
Serve with a garnish of fresh mint if eating alone, or drop in glasses of champagne or wine