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 VANDAL, Jonathan 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
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.”
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.
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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.”
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.