Long gone are the days when rosé wine was the preserve of skint university students and bad hen-dos.
The blush beverage has definitely been having a moment (the pink stuff has even got an upcoming foodie festival dedicated to it) and there’s no better time to put away a crisp glass (or four) than during the summer.
But, as those summer climes continue, we’ve been hankering for something a little cooler and creamier. Something with all the great taste of our favourite wine, but… well., y’know, edible.
Enter the fray, rosé ice cream.
Oh yes, we’re deadly serious: this genuinely exists.
It is made with the winery’s Una Lou Rosé, a canned rosé made with Pinot Noir grapes grown in Sonoma County.
And, by all accounts, it sounds delicious: Scribe describes the wine as featuring notes of wild strawberry, grapefruit pith, and salt.
Rosé all hump day. Our newest flavor, a collaboration with @petitmarlowesf (sister of @marlowesf) and @scribewinery, is called Sonoma Rosé and is available at our SF Mission shop only and will be on the menus of Petit Marlowe when it opens this Friday! 🍦🍷
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At just 3.5% ABV, it’s unlikely to get you sloshed but given the amount of ice cream we can put away that is a challenge we’re willing to accept.
The bad news is it’s currently only available in shops in California, but plans could be in the pipeline to import the boozy treat.