Summer is here, which means it is time for strawberries, rosé, and my birthday! For my birthday party this year I wanted to create foods that were grown-up takes on childhood favorites. And what’s more reminiscent of childhood than ice cream floats?
For my grown-up take I started with a fruity rosé filled with notes of sweet honeysuckle, fresh strawberry and hints of lemon zest. Then I amped up all these flavors with added strawberry and lemon juice and created some wine-like complexity with star anise and vanilla bean. Top it all with champagne and it’s all the grown-up and the kid in me craves on a hot summer day!!!
Frosé
4 1/2 cups strawberries, coarsely chopped
1 cup Late Harvest Riesling or Rosé, plus 1/4 cup reserved
1 cup water
2 cups sugar
1 vanilla bean
1 star anise
2 tablespoons lemon juice
Champagne Float
1 bottle of Champagne or Prosecco, chilled
1 strawberry per float, hulled and sliced in half
1-2 scoops Frosé sorbet
For the Frosé
In a medium, non-reactive saucepan combine Late Harvest Riesling or Rosé, strawberries, and star anise. Using a paring knife split the vanilla bean in half lengthwise on one side. Using the side of the blade, scrape in the seeds from inside the vanilla bean and add the bean husk and seeds into the saucepan. Bring to a simmer and gently cook the strawberries over low heat until completely soft, 10-15min.
Remove the vanilla bean husk and star anise from the strawberries and discard them. They have done their job. Pour the strawberry mixture into a blender and puree thoroughly. Pour the puree through a sieve and use a rubber spatula to press the mixture into a medium bowl to remove any seeds. Add reserved 1/4 cup Late Harvest Riesling or Rosé to puree. Refrigerate until completely cool, 1 to 2 hours.
Meanwhile, add sugar and water to a sauce pan and bring just to a boil over high heat. Stir until sugar is completely dissolved. Remove from heat and pour into a small shallow bowl. Refrigerate until completely cooled, about 1 hour.
In a large, non-reactive bowl, combine 2 1/4 cups chilled strawberry puree with sugar syrup. Add lemon juice. Pour the mixture into the ice cream maker and process according to the manufacturer’s instructions. Using a rubber spatula, transfer the Frosé sorbet into an airtight glass or plastic freezer container. Cover tightly and freeze until the sorbet is firm, at least 4 hours.
For the Champagne Float
Add two strawberry halves to each champagne glass. Using a melon baller or small ice cream scoop, top strawberries with 1-2 scoops of Frosé, about 2 tablespoons each. Fill glass with Champagne or Prosecco and serve immediately.
