Jeff Bell's blend of fruit, melon and tarragon, buttressed by the botanicals in the gin, is a dead ringer for classic rosé wine from Provence.
Rosé the Hard Way
Recipe adapted from Jeff Bell, PDT, New York, NY
Yield: 16 to 18 servings
Prep Time: 20 minutes, plus 10 minutes infusing time
Cook Time: N/A
Total Time: 20 minutes, plus 10 minutes infusing time
1 green apple (about 2½ cups), cored and roughly chopped
8 ounces strawberries (about 1½ cups), hulled and quartered
4 cups chopped watermelon
4 fresh tarragon sprigs (½ cup loosely packed leaves), leaves removed and stems discarded
1¼ cups vodka
¾ cup gin
2 cups water
¼ cup fresh lemon juice
¼ cup simple syrup
1. In a food processor, combine the apple, strawberries, watermelon and tarragon, and pulse for a few seconds to break the fruit down. Add the vodka and gin, and allow to infuse for 10 minutes.
2. Strain the mixture through a fine-mesh sieve into a pitcher. Stir in the water, lemon juice and simple syrup, and chill for 1 hour before serving.
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