A wonderful side dish that requires almost no preparation is mushrooms cooked with Burgundy wine, onions, and beef stock.
| Prep Time: | 15 mins |
| Cook Time: | 7 mins |
| Additional Time: | 8 hrs 15 mins |
| Total Time: | 8 hrs 37 mins |
| Servings: | 4 |
| Yield: | 4 drinks |
Ingredients
- 1 (750 milliliter) bottle rose wine
- 1 pound cubed seeded watermelon
- ½ cup water
- ½ cup white sugar
- 6 leaves fresh basil
- ¼ cup freshly squeezed lime juice
Instructions
- Pour rose wine into ice cube trays. Freeze until solid, 8 hours to overnight.
- Line a baking sheet with parchment paper. Spread out watermelon cubes so they are not touching. Freeze until firm, at least 2 hours. Transfer to a resealable plastic bag. Return to the freezer.
- Combine water and sugar in a small saucepan over medium heat. Stir constantly until sugar dissolves, 2 to 3 minutes. Add basil; bring to a boil. Remove from heat and let steep for 15 minutes. Strain simple syrup into a jar with a lid. Discard basil leaves. Place in the refrigerator.
- Place rose ice cubes, frozen watermelon, chilled simple syrup, and lime juice in a large blender; blend until combined and smooth. Pour into glasses.
- This recipe works best with darker rose wines, such as Pinot Noir or Merlot varieties.