A sweet syrup made from rosé wine and real vanilla turns simple crushed ice into a sophisticated delicacy.
- Prep time 20 minutes
- Total time 30 minutes
- 1 cup rosé wine (such as Henry of Pelham Rosé or Arrowleaf Cellars Rosé)
- 1/2 cup granulated sugar
- Quarter vanilla bean
- 1 1/2 teaspoon lemon juice
- 4 cups ice cubes
- 1/3 cup chopped pitted fresh cherries (optional)
- 1/3 cup chopped hulled fresh strawberries
In large skillet, whisk wine with sugar over medium-high heat. Using paring knife, halve vanilla bean lengthwise; scrape out seeds. Add seeds and pod to pan.
Bring to boil. Reduce heat to medium; simmer, stirring occasionally, until thickened and syrupy, 10 to 15 minutes. Strain into bowl; discard pod. Stir in lemon juice; let cool to room temperature.
In food processor or blender, crush ice. Scoop 1/2 cup of the crushed ice into each of 8 to 10 paper cones or glass cups. Drizzle each with 1 tbsp of the wine syrup. Top with cherries and strawberries (if using).
Tip from The Test Kitchen: For a kid-friendly version, swap out the wine for grape juice.
Makes 8 to 10 servings.
Nutritional facts Per each of 10 servings: about
- Fibre 0 g
- Sodium 4 mg
- Sugars 10 g
- Protein 0 g
- Calories 50
- Total fat 0 g
- Potassium 29 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 11 g
- Iron 1