People

Subscribe

Stay Connected

Subscribe

Advertise With Us

Learn More

Skip to content

Food

5 Ways to Enjoy Rosé Besides Drinking It (Hello, Wine Popsicles!)

Posted on

So you like (okay, love) rosé, right? But you’ve probably only been enjoying the pink wine out of glass. Well, news flash: You’ve been missing out.

The popular summer sipper is extremely versatile—meaning you could be incorporating it into some of your favorite foods every day. To get you started, we enlisted the help of the executive chef at VANDALJonathan Kavourakis—who partnered up with chef Chris Santos and the Giant Rosé Picnic and Music Festival Pinknic in New York this weekend to create gourmet picnic baskets for guests—and offer five unique ways to show you how.

1. Rosé and Strawberry Flavored Popsicles

“This is super simple,” Kavourakis tells PEOPLE. “Buy some popsicle molds and sticks, mix the rosé with a little simple syrup and fresh chopped strawberries, then freeze.”

2. Wine Reduction Sauce

“Mix rosé, salt and sugar in a saucepan over medium heat and reduce until it is a syrup. Make a nice meat and melon platter and drizzle the the reduction over it as you would a balsamic reduction.”

pinknic

3. Rosé Salad Dressing

Kavourakis suggests topping your favorite salad with this sweet vinaigrette. “Substitute half of the vinegar you would use to make a vinaigrette with rosé,” he says, adding it works especially well on bed of arugula with some goat cheese and champagne grapes.

Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more? Click here to subscribe to the People Food newsletter.

4. Wine-Infused Fruit Salad

“Cut up seasonal fruit of your choice, and mix it with rosé and simple syrup,” he says. “Let it sit for a couple hours and the fruit will absorb the rosé and be tender, sweet and delicious.”

RELATED: Frozen Wine Slushies Are as Pretty as They Are Delicious

5. Rosé Sorbet  

Not only is Kavourakis’s sweet treat delicious but it’s “very refreshing on a hot summer day,” he says.  Start by boiling 1 quart water in a medium saucepan. Mix in 1 cup sugar, 6 grams sorbet stabilizer and ½ teaspoon salt. Simmer for 6 minutes then take off heat. Add 3 cups wine and 1 cup orange juice; strain. Chill and process in ice cream machine or freeze in an baking dish about 2 hours, stopping to scrape the mixture with a fork every 30 minutes.

Not sure which bottle to start cooking with? Try one of our editor’s favorite varieties under $25—but make sure to save a glass for yourself.