Leading up to summer we had the pleasure of having a stall at last year’s Wine & Cheese Fest held in Melbourne. As the name suggests, one might envisage lots of wine and cheese - not that there is anything wrong with that!
Whilst planning our stall I wanted to offer something a little different, something exciting to rouse the festival goer’s senses. I went on a journey to create a sublimely refreshing wine cooler to showcase at the festival.
After several nights of trial and error, a lot of fruit and some not so great wine coolers I thought all was lost.
It was a night at my brother’s house over a family dinner where I realised the idea was sitting right in front of us! A couple of open bottles of our Rosé sitting next to a bowl full of lemons freshly picked from trees growing at our Chirping Bird Home Block. I put the two together and created Rosé Lemonade.
I enjoyed drinking this so much over Summer I put together a little edit and recipe to show just how easy (and delicious) Rosé and lemons can really be.
- X1 Cold bottle of Chirping Bird Rosé de Muscat
- 1/2 Cup of sugar
- 1/2 Cup of boiling water
- 3/4 Cup of fresh lemon juice (roughly 4 to 5 lemons)
- 1 1/2 Cups of cold water
- Mint leafs (for garnishing)
- 2 to 3 Extra lemons (for garnishing)
- Squeeze lemons and strain
- Add boiling water and sugar together, stir until sugar is dissolved *let cool*
- Add lemon juice, sugar syrup, cold water and cold bottle of Chirping Bird Rosé de Muscat into large jug *stir*
- Add plenty of ice and lemon segments into jug
- Pour into tumbler glasses with plenty of ice, garnish with lemon segment and mint leaf
- Makes 1.5ltrs of Rosé Lemonade
- Serves 5, 300ml drinks