#MyBacksbergRecipe

a Splash of Summer...

Presenting a Rosé re-hydrated Cranberry Ice Cream topped with a Cranberry Rosé Brittle. Served with a glass of Backsberg Pinotage Rosé.

Re-hydrated Cranberries - 

1 pack Dried Cranberries

1 Glass of Backsberg Pinotage Rosé

1. Add a Handful of the Dried Cranberries to the Backsberg Pinotage Rosé. Cover the container & Microwave for 30-60 seconds.

2. Cool off for 1 hour & then drain the re-hydrated cranberries.

(Keep the residual wine for later...)

Ice Cream - 

1 litre Fresh Cream

770 g Condensed Milk (2 Tins)

1 tsp Vanilla Essence

1. Beat the Fresh Cream until stiff peaks form.

2. Gently fold in the Condensed Milk.

3. Add the Vanilla Essence & stir slowly until the mixture is smooth

4. Pour into 2 separate setting bowls. Into 1, then mix in the residual wine from the re-hydrated cranberries until well blended & freeze the bowls overnight.

Cranberry Brittle -

1 pack Dried Cranberries

1 Glass of Backsberg Pinotage Rosé

2 Cups of Sugar

1. Heat the sugar & wine in a saucepan until all the sugar is dissolved.

2. Reduce the mixture to about a 1/3, occasionally stirring.

3. Add Cranberries when the mixture has become a syrupy texture.

4. Pour out onto a baking sheet & refrigerate for 30 minutes.

Dish it all up on a Hot Summers Day & enjoy it with a glass of Backsberg Pinotage Rosé.

#MyBacksbergRecipe