Dry Rosé Gelée

Sweeten up your summer with a cool gelée dessert made with a floral rosé wine and simply topped with whipped cream.


What could be better in the summer season than a cool rosé gelée? Author of Saving the Season, Kevin West, shares his recipe for gelée infused with SIMI Sonoma County Dry Rosé. It’s perfect to prep ahead and serve to a slew of guests.

Both boozy and festive, Kevin West’s SIMI’s Dry Rosé gelée is an easy-to-recreate, satisfying dish that will keep you cool wherever this summer may take you. SIMI’s Dry Rosé is the perfect pour to accompany this tasty treat with light floral notes and a hint of dried orange peel. Layer with blueberries and top with whipped cream.

Dry Rosé Gelée
Serves: 8 servings
  • 1 tablespoon + ¾ teaspoon unflavored gelatin (two packets)
  • 1 cup water, divided
  • 1 cup sugar
  • 1 bottle SIMI Sonoma County Dry Rosé
  1. Sprinkle the gelatin over ¼ cut of the water in a small bowl. Set aside for a few minutes to rehydrate.
  2. Combine the remaining water and the sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Remove from the heat.
  3. Add the gelatin to the sugar syrup and stir to dissolve. Combine with the wine in a medium mixing bowl or a 9-inch square baking pan. Refrigerate for 3 hours, until set.
  4. To serve, cut the gelée into cubes or break it into rough chunks, arrange in glasses or small bowls, and top with a little jam and whipped cream.


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