Recipe Instructions:
1 cup rosé wine (one that you enjoy drinking)
1/3 cup turbinado sugar
Zest from 1 large lemon, removed in strips with sharp vegetable peeler
2 cups fresh mixed berries (any combination of strawberries, raspberries, blackberries) and/or sweet cherries, stemmed and pitted
1 cup whipped cream (the Genius yogurt whipped cream on this site is perfect here!)
In a small saucepan, bring the wine, sugar, and lemon peel to a boil, stirring until the sugar is dissolved. Lower the heat and simmer for 5 minutes, or until the syrup slightly thickens. Take off the heat, and let cool until just slightly warm to the touch, about 15 minutes.
Place the berries in a bowl and gently pour the syrup over the berries (including the lemon peel). Gently press down on the berries until they're fully submerged in the syrup. Cover and refrigerate until fully chilled, 1 to 2 hours.
To serve, spoon the berries into your favorite bowls, goblets, or compote dishes, and pour a little of the syrup over the berries. Top with a big dollop of whipped cream.
Save any leftover rosé syrup and add it to still or sparkling water, lemonade, or a cocktail.
