This is an incredibly simple dish that will make you look super fancy when you whip it out for guests. It is light and just ever so slightly sweet, super flavorful while still being supremely fresh. That little hint of sweetness from the simple syrup is perfect with the crisp acid of the rosé and the herbal note of the basil. You can serve this as an appetizer or starter, as refreshing palate cleanser between coursers, or as a light dessert.
Because there was no actual cooking involved, the rosé will retain all of its alcohol content, so technically this could be your beverage unto itself. But maybe you want a little something more to go along with it too, in which case you should definitely pop open a bottle of bubbly, perhaps even a sparkling rosé? You might think a rosé would be the obvious choice for this but a sparkling wine is actually a great match because most sparkling have a higher sugar content and are able to pair better with slightly sweeter foods. In addition, and as a balance, to that sweetness they also have a great, bright acid finish to clear your palate, perfect for this palate-cleansing dish.
- 2 cups of rosé wine (preferably one that it is little darker in color)
- ¼ simple syrup
- 2 tablespoons basil, finely chopped
In a shallow, freezer proof baking dish combine the wine, simple syrup and basil. Stir to combine and then cover with plastic wrap and place in the freezer. Let it sit for an hour and then stir it with a fork. Continue to stir with a fork, about every 20 minutes for the next 2 hours. This will keep in the freezer for up to 2 weeks.
(Full disclosure: I a little bit forgot about this after the first 1 hour and 40 minutes and it still turned out fine. The alcohol in the wine keeps it from freezing entirely so when I finally remembered it, like 6 hours later, I was still able to stir it with my fork and keep it nice and flakey)