3 Rosé Recipes that will Help you Savour the Last Days of Summer

Rosé all day isn’t just a saying — to lovers of the fresh and light wine, it’s more of a lifestyle. Which is why we understand the importance of incorporating the pink stuff into every aspect of our lives.

Rosé all day isn’t just a saying — to lovers of the fresh and light wine, it’s more of a lifestyle. Which is why we understand the importance of incorporating the pink stuff into every aspect of our lives. And luckily, our friends at Provence Rosé do too.

Provence rosé has become one of the most popular wines of the summer, but the wine is still a guaranteed crowd pleaser, even though hot days are winding down. Not only does Provence rosé pair perfectly with, and in, a variety of dishes (as you’ll see below), it’s lower in calories than beer, cider and the majority of cocktails, too. Not to mention, rosé’s Instagram-worthy shades don’t go unnoticed. And Provence rosé

While many don’t think of rosé as a cooking wine, the incredible sip has just as much versatility as any other. Take note of these three rosé recipes so that you can literally rosé all day.

Provençal Popsicles

  • 1 ½ cups of ripe, in-season strawberries and/ or raspberries
  • Juice of half a lemon
  • White sugar (dissolved in hot water, to taste)
  • 500mL of Provence Rosé

Blend all ingredients together. Strain if you don’t like seeds. Sweeten to taste. Distribute in popsicle moulds and freeze for a minimum of 6 – 8 hours. Makes 8 – 10 popsicles, depending on size of moulds.

Barbecued Prawns with a Spicy Raspberry Dipping Sauce

  • Marinate prawns in olive oil, freshly squeezed lemon, salt & pepper
  • Thread onto skewers and barbecue

Spicy Raspberry Dipping Sauce: 2 cups fresh, pureed raspberries, 1/4 cup of sugar, 1/4 cup of water, 1 tbsp of good quality balsamic vinegar, chilli flakes (to taste). Bring to a boil, turn down low and simmer until mixture starts to thicken. Take off heat and allow to chill. Mixture will thicken further upon cooling.

Strawberry, Kiwi & Spinach Salad tossed with a Provence Rosé Vinaigrette

  • Fresh, local strawberries – sliced
  • Ripe kiwis – cubed
  • Baby spinach leaves
  • Soft goat’s cheese – cubed

Provence Rosé Vinaigrette: 1/3 cup olive oil, 1/3 cup Provence rosé, juice of 1 small lemon, juice of 1/2 a pink grapefruit, minced shallots, 1 tsp of sugar, salt & pepper to taste

Do you have any other rosé recipes? Share them with us in the comment section.

Featured Image: Instagram/@anniesbeautyhouse

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