rose wine

Cool down this summer with a refreshing frozen treat! Rosé fruit pops are the answer to your hot summer day's prayers!

Rosé Fruit Pops

rosé wine

Strawberry and raspberries slices

In your popsicle mold, add raspberries or strawberry slices to each mold.

Fill the mold with rosé wine until almost full (you don't want it too full because liquid expands when frozen).

If your popsicle molds have a cover, place cover on top (or tightly wrap foil on top) then stick popsicle sticks through the center.

Carefully place in freezer and let freeze overnight.

To unmold, gently run bottom and sides of molds under warm water then gently pull out of the mold.

Eat immediately.

Better known as a sunny holiday tipple, adding cranberry juice to sangria makes it a fresh alternative to mulled wine

Cranberry sangria

cranberry juice

brandy

cinnamon

golden caster sugar

lemon, sliced

lemonade

frozen cranberries

rosemary

Tip the rosé, cranberry juice and brandy into a jug with the cinnamon stick, sugar and half the lemon slices. Put in the fridge to chill for 1 hr.

Top up with the lemonade, then add the cranberries, rosemary, the rest of the lemon and a handful of ice. Serve in ice-filled tumblers.

Spicy 'nduja vongole

linguine

500 g clams scrubbed, from sustainable sources

g higher-welfare ’nduja

½ a bunch of fresh flat-leaf parsley (15 grams)

100 ml light rosé wine

Watermelon and raspberry frozen rose as a summer cocktail to cool off with.

Watermelon Raspberry Frose (Frozen Rose)

rose cubes

watermelon cubes

Tablespoon lime juice

raspberries

https://mediavine-res.cloudinary.com/video/upload/thqczjvxoi4mrlflhef3.mp4

Watermelon and raspberry frozen rose as a summer cocktail to cool off with. 

Watermelon Raspberry Frose

This vegan rosé penne pasta recipe is super creamy and flavourful from a combination of cashews, miso, and rich marinara. Rosé wine makes it flavourful. Easy, tasty, and wholesome dinner!

Creamy Vegan Penne Pasta with Rosé Sauce

olive oil, divided

yellow onion, small dice

garlic,

½-1 teaspoon dried chili flakes,

sea salt and ground black pepper,

rosé wine ((or white wine!))

tomatoes

basil,

½ lb asparagus, woody ends trimmed and remaining stalks cut into 2-inch pieces

cashews,

water

yeast

light miso

penne pasta

Lacinato kale

vegan “parmesan”

extra chili flakes

basil

Preheat the oven to 400°F. Set a large, heavy pot on the stove with the burner set to medium.

Pour 2 tablespoons of the oil into the pot. Add the onions. Sauté the onions, stirring here and there, until completely translucent and quite soft, about 5 minutes. If they start browning too quickly, lower the heat. Add garlic, chili flakes, salt, and pepper to the pot and stir. Once the garlic is super fragrant, about 45 seconds, add the rosé to the pot. Stir and scrape up any browned bits on the bottom of the pot.

Once the rosé has reduced by two thirds, add the crushed tomatoes and the whole sprig of basil. Place a lid on top of the pot and bring the sauce to a boil. Once the sauce is boiling, reduce heat so that the sauce is simmering. Simmer the sauce for 30 minutes.

While the double rosé pasta sauce is simmering, place chopped asparagus on a baking sheet and drizzle with the remaining olive oil. Season with salt and pepper and toss to coat. Spread asparagus out into a single layer and slide the baking sheet into the oven. Roast until just tender, about 17-18 minutes. Set aside.

Make the savoury cashew cream that will be added to the still-simmering sauce later on. Drain the cashews and place them in an upright blender. To the cashews, add the water, nutritional yeast, and miso. Blend on high until completely smooth and creamy. Set aside.

Cook pasta according to package directions. One minute before its cooking time is up, reserve a ⅓ cup of the pasta cooking water. Then, add the chopped kale to the pot, pushing it into the water with a spoon. Let the kale wilt for 30 seconds before draining the pasta and kale.

Once the sauce has simmered for 30 minutes, extract the wilted basil sprig. Add the savoury cashew cream to the sauce and stir. If you would like a smoother sauce, you can blend it in an upright blender, and simply return it to the pot.

Add the cooked pasta, kale, and roasted asparagus to the pot with the rosé sauce. Stir to combine, adding splashes of reserved pasta water if necessary. It should be creamy and fluid. Serve the double rosé pasta hot with vegan “parmesan,” chili flakes, and chopped basil.

Made this soooo many times! Hot tip - if you want, you can substitute the cashew cream with a can of coconut milk (I use light coconut milk) and it’s delish.  I also use protein pasta instead of regular so it has lots of protein.

I love a good pasta rosa. I prefer to omit the alcohol, even though it cooks off. Curious what you'd recommend using in place of it?

Top 5 rose wine recipes from across the web

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Top Tags

Rosé Fruit Pops

Cranberry sangria

Spicy 'nduja vongole

Watermelon Raspberry Frose (Frozen ...

Creamy Vegan Penne Pasta with Rosé ...

Top 5 rose wine recipes from across the web

The most viewed rose wine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rosé Fruit Pops

Cranberry sangria

Spicy 'nduja vongole

Watermelon Raspberry Frose (Frozen ...

Creamy Vegan Penne Pasta with Rosé ...

The most viewed rose wine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine