Summers Strawberry Rose Food

SUMMER'S STRAWBERRY ROSE

Summer's Strawberry Rose image

I bought Tequila Rose liqueur to make "Recipe #249488" and wanted to find another drink recipe to use it in. This one fits my cocktail needs, tasty and not packing an overwhelming alcohol hit!

Provided by CaliforniaJan

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 ounces Bacardi light rum
3/4 cup strawberry daiquiri mix
6 ounces tequila rose (strawberry cream liqueur)

Steps:

Blend with ice until the consistency is smooth and creamy. The color should be a light pink resembling a strawberry milkshake. If not, add additional Tequila Rose and/or Strawberry Mix.
Serve in a chilled glass with a thick straw. Garnish with fresh strawberries and whipped cream.
**Note** Strawberry Mix can be substituted with Fresh or Frozen Strawberries and Sugar Syrup.

Nutrition Facts : Calories 346.5, Sodium 1.5

STRAWBERRY-ROSE GRANITA

Strawberry-Rose Granita image

Get excited for this adorable strawberry grown-up snow cone! The super summery combo of rose wine and strawberries makes the perfect granita.

Provided by Food Network Kitchen

Categories dessert

Time 4h20m

Yield 12 servings

Number Of Ingredients 4

Ingredients

1 cup hulled strawberries plus 12 large strawberries
3/4 cup rose wine
2 tablespoons superfine sugar
Fresh mint sprigs, for serving

Steps:

Put the hulled strawberries in a bowl and set aside. Cut off and discard the tops of the 12 large strawberries and trim the bottoms so that they sit upright. Use a small melon baller to scoop out the inside of each strawberry to make a small cup, adding the scooped flesh to the bowl with the hulled strawberries. Wrap and store the berry cups in the refrigerator until ready to assemble.
Combine the rose, sugar and bowl of strawberries and scooped flesh in a blender and blend on high until smooth. Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every hour to make it slushy. Wrap and freeze until ready to serve. The granita can be made a day ahead and stored overnight.
Working in batches, remove the strawberry cups from the refrigerator and fill with a spoonful of the granita, mound some more on top and top with a sprig of mint. Store the assembled granita cups in the freezer while assembling the remaining cups to prevent them from melting.

STRAWBERRY-ROSE AGUA FRESCA

Strawberry-Rose Agua Fresca image

This refreshing beverage makes the most of peak-of-the-season strawberries. Rose water's delicate flavor adds something special.

Provided by Claire Saffitz

Categories Bon Appétit Drink Drinks Strawberry Mint Spring Summer Non-Alcoholic Lime Juice

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 lb. strawberries, hulled, plus whole strawberries for serving
1/4 cup mint leaves, plus sprigs for serving
2 Tbsp. fresh lime juice
2 Tbsp. light agave nectar
1 tsp. rose water (optional)
Club soda and lime wheels (for serving)

Steps:

Purée hulled strawberries, mint leaves, lime juice, agave nectar, rose water (if using), and 2 cups cold water in a blender until smooth. Transfer purée to an airtight container, cover, and chill until cold, about 1 hour.
Skim off any foam from surface and pour purée into four 12-oz. glasses filled with ice (glasses should be about two-thirds full). Top off with club soda and garnish with mint sprigs, lime wheels, and whole strawberries.

STRAWBERRIES IN ROSE CRèME ANGLAISE

Strawberries in Rose Crème Anglaise image

Fresh fruit is an excellent option for dessert. Here, ripe, sweet organic strawberries are served in a pool of crème anglaise, an easy-to-make pouring custard, with a splash of rose water. Since strawberries are botanically related to roses, it's a nice pairing, and a few rose petals add drama. Make the crème anglaise a day or two in advance.

Provided by David Tanis

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups/400 milliliters half-and-half or whole milk
1/4 cup/45 grams granulated sugar
1 teaspoon cornstarch
4 egg yolks
Ice
1/2 teaspoon rose flower water, plus more to taste
1 pound strawberries, hulled and halved, or left whole if small
Confectioners' sugar, to taste
Rose petals, for garnish (optional)

Steps:

Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.
In a mixing bowl, whisk together sugar, cornstarch and egg yolks. Whisking constantly, slowly drizzle hot half-and-half into the sugar mixture, then pour the mixture back into the saucepan. Cook, whisking, over a very low heat until the mixture coats the back of the spoon, 5 to 10 minutes. (Alternatively, you can do this in a double boiler.) Remove from heat and strain sauce through a fine-mesh sieve. Cool over an ice bath, then stir in rose flower water. Serve immediately, or refrigerate until ready to serve. (Crème anglaise can be made up to 2 days in advance.)
To serve, place strawberries in a bowl and sprinkle with confectioners' sugar, tasting as you go until the berries are your preferred sweetness. If you like, add 2 or 3 drops of the rose flower water to the berries.
Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.

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