Kelman Rosé Frose Dessert

Kelman Rosé Frose Dessert Recipe
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)
  1. Dissolve the sugar in 1 ½ cups of water in a saucepan.
  2. Once the sugar is dissolved, add the lemon zest and Kelman Rosé to the sugar syrup and stir to combine.
  3. 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.
  4. 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.
  5. Then scoop into bowls and top with pomegranate seeds and rose petals when ready to serve.
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