Skip to main content

Rose Petal-Strawberry Granita with Luc Belaire Rare Rosé for #winePW


Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month - June - Nancy of Pull That Cork is hosting. Click to read her invitation: here. Or, the gist of it is this: we're pairing the rosé of our choice with the food of our choice.


A Garden of Rosés...
It's funny...my initial reaction to the event was that I'm not much of a rosé drinker. Then I searched my blog and realized that I've paired and used rosés many, many times. I guess it's because it's food friendly. And, it's pink. Yes, that is a factor!

Some of the rosés I've poured and paired in the past are...Balletto Vineyards' 2012 Brut Rosé, Cave de Saint-Roch-les-Vignes Côtes de Provence Rosé, Chateau Mattes-Sabran Rosé, Bonny Doon's Vin Gris de Cigare, and Crémant de Limoux.

Donkey & Goat's 2014 Grenache Rosé started off our Tasty Murder Dinner. Don't ask...well, you can ask. Tasty Murder was the themed birthday dinner I made for one of my best friends this year; he's an ardent baconphile and every dish included bacon!

When I asked friends for their favorite rosés, I have a few new suggestions that I wasn't able to get before this event, but those bottles will be in my summer wine pairing line-up, including: Les Abeilles from Georis WineCaraccioli's Brut Rosé, and River Run Carignane Rose.

All the Other Rosés...
Here's what the other #winePWers are pouring.


Our posts will publish early on Saturday, June 11, then we will gather at 11 am Eastern Time (8 am Pacific) on Twitter to chat about the food and wine pairings we prepared. Please consider joining the conversation by following #winePW on Twitter. Our July event will be hosted by Jeff at foodwineclick, who has chosen Pairings with Sherry as the theme.


Pink and Sparkly...
I like bubbles. And, despite three decades of avoiding anything pink, I really now wholeheartedly embrace anything in the the girly hue. It probably has something to do with being a permanent resident of Testosterone Land. I am totally outnumbered. All. Of. The. Time.

So, when I saw this sparkling rosé, I bought a bottle. I should have picked up two bottles! Hailing from the Cote d’Azur region of Provence, this can't bear the name Champagne, but it has all the drama and elegance of a great bottle of sparkling wine.


I already mentioned that it's pink. But it's not a timid hue. It's rich, vibrant, and beautiful. 

The visual appeal is equally matched on the nose. I got strawberries and roses. Then you taste it and you're in bubbly bliss. Made from France's three most famous rosé grapes - Syrah, Cinsault, and Grenache - it has a perfect balance on the palate. My favorite part: it's refreshing but not too sweet.


My Rosé Offering...
I have cured salmon in rosé, poured it with a Spiced Orange Salad, Tapenade-Topped Sablefish, Balsamic Roasted Strawberries, Sweet Potato Soup, and paired it with Époisses. But, for this event, I wanted to do something refreshing as summer is kicking in here on California's central coast.

So, I asked one of my friends with a great garden if she could spare some organic roses for me. And I made a rose petal syrup for a strawberry granita.


Ingredients
  • 1 C water
  • 1 C organic granulated sugar
  • handful of organic rose petals + a few whole petals for garnish
  • zest of one lime
  • 1 ½ pounds strawberries, approximately 2 pints


Procedure
Place rose petals in a sterile jar. Bring water and sugar to a boil in a small saucepan over high heat. Cook until sugar is dissolved, approximately 2 to 3 minutes. Pour the syrup into the jar with the rose petals. Let cool completely.


Heat grill or grill pan on the stove; I opted for the latter as our grill is packed and ready for our move. Thread strawberries onto a skewer.


Grill strawberries until softened and juices are bubbling, approximately 15 minutes. Set aside to cool.


Once cooled puree grilled strawberries with 1/2 C rose petal syrup. Reserve the rest for some rose petal lemonade!


Pour mixture into a rimmed pan . Cover with plastic wrap and place in the freezer.


Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, approximately 3 hours.


Scoop into chilled serving glasses.

Comments

  1. I love this granita!! Could it be used as a palate cleansing course or is it too sweet?

    ReplyDelete
  2. This granita looks amazing! Great pairing. Love that you chose bubbles!

    ReplyDelete
  3. Gosh. It's literally been 10+ years since I've had granita! And I'm sure it wasn't as good as yours Cam! Love your recipe!

    ReplyDelete
  4. Wow! amazing recipe! Love it!

    ReplyDelete
  5. Right. Never discount food friendly and pink!

    ReplyDelete
  6. You really got creative with this one...well that's no surprise from you!

    ReplyDelete
  7. I love granita but have never made it before! What a great pairing, love the recipe and the wine :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas