photography by SYLVIA KRZYSZTOFEK
produced & styling by LAUREN KELP
Rosé season is coming. We can feel it. (Or maybe we’re just willing it here). Either way, we’re getting rosé ideas aplenty from lifestyle maven Lauren Kelp, and a quick glance will show you she knows exactly what she’s talking about.
1. BASIL & GRAPEFRUIT ROSÉ COCKTAIL
Rosé and gin, don’t mind if we do! Go all out with this delightfully floral, basil & grapefruit Rosé cocktail. It’s dangerously darling and packs a romantic flavor punch – perfect for warm nights with the gals, packed for a picnic, or at the next dinner party you host. To amp up the sweetness swap out the small spoonful of honey for a honey simple syrup, or if you like your libations a bit more tart, add an extra squeeze of grapefruit juice!
- 2 oz. of French sparkling Rosé
- ½ oz. of a good botanical Gin
- ½ oz. Triple Sec
- 1 grapefruit juice (2 oz. of juice & rest for garnish)
- Small spoonful of honey (per glass)
- Add a fistful of ice to a tall Collins glass & add in the Rosé, Gin, Triple Sec, grapefruit juice, & honey. Top off with tonic water.
- Cut your grapefruit into thin wedges and garnish your glass by adding a sprig of basil & a grapefruit wedge.
- Sip, serve, repeat!
2. STRAWBERRY & LIME ROSÉ POPSICLES
Nothing like a boozy treat to celebrate warmer days, so why not whip up a batch of Rosé popsicles to really make things fun! Between the freshly squeezed watermelon juice, the touch of lime, and some nicely crisp Rosé, you’ll be running through sprinklers in no time. Serve in a cocktail or by themselves, either way, this little beauties bring a new meaning to happy hour!
- Half a bottle of dry Rosé
- 7 ounces watermelon juice
- 1 jigger of blood orange liqueur
- 2 Tablespoon of honey
- Juice of one large lime6 sliced strawberries
In a medium bowl, combine Rosé, watermelon juice, orange liqueur, honey, and lime juice. Stirring gently until well mixed.
PRO TIP: If you have the time to freshly squeeze watermelon juice, go for it! If not, run by your local natural food store and pick some up.
- Slice your strawberries thin enough so they slide into your Popsicle mold, but not to thin that they tear. Place about three per mold & pour Popsicle mixture on top, leaving about a pinkysized amount of space between your mixture and the top of the mold (1/4”). Place Popsicle sticks in.
- Gently place molds in the freezer & let them do their thing for at least 4 hours (or until solid)
*recipe adapted from Holly & Flora
3. ROSÉ LEMONADE
Everyone loves a glass of ice-cold lemonade on a warm spring day. Why not add a little extra fun by bringing some Rosé to the party? Whip up a batch for the gals, bring a pitcher to your next backyard bash, or heck, just have it ready for when you get home after work. No matter how you serve it, this Rosé Lemonade is a must for any occasion.
- 1/2 cup fresh squeezed lemon juice
- 1.5 cup Rosé wine
- 1/2 cup sugar
- 1 1/2 cup water
- Combine ½ cup of water & ½ cup of sugar in a small saucepan and bring to a boil, stirring until sugar is dissolved. Set aside & let cool.
- Pour in your freshly squeezed lemon juice & 1 cup of cold water to the sugar mixture. Lightly stir until dissolves. Refrigerate until cold.
- Add your Rosé and lemonade into a large pitcher & add in a fistful of ice cubes.
- Serve, sip, and repeat! If you are feeling extra fancy, garnish with a slice of left over lemon for an extra little kick.
4. ROSÉ CUPCAKES
Rosé and cupcakes just seem to go hand in hand so why not combine the two? We are having our (cup)cakes & eating them too thanks to this sweet treat. Rosé cupcakes are having a moment (at least in our kitchens) and we couldn’t be more pleased! Bring them to your next book club, at-home happy hour, or shindig – you’ll be the belle of the ball. But make sure to set some aside for yourself, these puppies move fast!
For the cupcakes:
- 1 stick unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs (2 full eggs & egg yolk)
- 1/2 cup rosé wine
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the buttercream frosting:
- 1 cup rosé wine
- 1 cup fresh raspberries (+ a few for garnish)
- 4 cups powdered sugar, sifted
- 2 sticks unsalted butter (room temperature)
- Pinch salt
- Preheat oven to 350°F & line muffin tin with paper liners. In a bowl, beat butter & sugar together until light and creamy.
- In a separate (large) bowl, combine eggs, egg yolk, Rosé, and vanilla extract, and whisk lightly. Grab a 3rd bowl (this time medium in size) and combine flour, baking powder, and salt, stir to combine.
- Take the dry mixture from bowl #3 and butter & sugar mixture from bowl #1 and combine into bowl #2, beating gently to combine. Instead of dumping the mixtures in all at once, add a bit from bowl #3, then bowl #1 into bowl #2 for a perfectly even batter.
- Once batter is nice & smooth, scoop it into your muffin tin, filling it up only 2/3rds full. Bake for about 16 minutes or until lightly golden. Set aside & let cool.
- For the buttercream, combine raspberries and Rosé in a small saucepan over medium heat. Once mixture is at a boil, let it simmer until thickened (about 30 minutes). You can remove the raspberry seeds by passing mixture through a mesh strainer or keep them in!
- Mix butter, powdered sugar, pinch of salt, and Rosé mixture until thoroughly combined. Increase mixer speed to medium and beat until mixture is perfectly smooth (2 minutes).
- Grab a piping bag, a knife, or a spatula and frost cupcakes as desired. Add a fresh raspberry on top to garnish & voila, Rosé cupcakes!
For more, check out laurenkelp.com!