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Dry Rosé Gelée

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.

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Kevin West
Servings 8 servings


  • 1 tablespoon + ¾ teaspoon unflavored gelatin two packets
  • 1 cup water divided
  • 1 cup sugar
  • 1 bottle SIMI Sonoma County Dry Rosé


  • Sprinkle the gelatin over ¼ cut of the water in a small bowl. Set aside for a few minutes to rehydrate.
  • 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.
  • 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.
  • 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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