Chef Kerry Kilpin of Steenberg’s popular Bistro Sixteen82 has added her signature twist for the ultimate frosé recipe, ready to serve at the start of spring.
500ml Steenberg Ruby Rosé
½ vanilla pod
1 star anise
1 stick of cinnamon
1 cup ice
1. Blend the berries and set aside.
2. Combine the sugar, water and spices in a pot and allow to infuse and heat on a very low heat for 10 minutes. Do not boil the sugar syrup but the sugar must dissolve. Allow to cool.
3. Combine the wine, sugar syrup and berries and mix well. Place in a container and freeze overnight.
4. To serve, blend the semi-frozen wine with 1 cup of ice in a blender. Sip and enjoy