Easy recipe and perfect pairing for Kelman Vineyard Rosé.
Start this dish the day before serving
½ cup sugar
1 x bottle Kelman Rosé
Zest of one lemon
Seeds of 1 x Pomegranate
Edible rose petals
(Note: You can substitute pomegranate seeds with any berries of your choosing)
METHOD:
- Dissolve the sugar in 1 ½ cups of water in a saucepan.
- Once the sugar is dissolved, add the lemon zest and Kelman Rosé to the sugar syrup and stir to combine.
- Pour into a shallow container or baking dish and freeze for 2-3 hours, until clumps form and the edges are solid (the shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours.
- Repeat with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8-10 hours total.
- Then scoop into bowls and top with pomegranate seeds and rose petals when ready to serve.