1 Rose Scented Geranium Leaf (nice; but, optional)
Rose Hip Granita*
2 oz Apple Brandy (Laird’s Bonded)
2 oz Blood Orange Juice (juice 1 small moro blood orange)
1/2 tsp superfine (caster) sugar
1 egg white
Sparkling Dry RosÃ© Wine (Louis Boillot Perle d’Aurore Cremant de Bourgogne)
Rose Flower Water
Muddle Geranium leaf in the bottom of collins glass. Fill glass 1/3 with Rose Hip Granita. Shake Apple Brandy, Orange Juice, sugar, and egg white well in an iced cocktail shaker, and strain into glass containing granita. Top with sparkling wine (it will foam up) and a couple drops of rose flower water.
I’ve been a bit obsessed with combinations of rose hip “tea” and Apple Brandy. Initially I really liked the idea of a cocktail that was composed entirely of products made from plants in the Rose Family (Rosaceae). Eventually, I was forced to allow citrus and rose geranium leaves into the mix (and in this case RosÃ© wine and eggs.)
The smokey apple-ish flavors of rose hip “tea” do combine amazingly well with Apple Brandy. I think this grown-up version of an ice-cream float is the best combination of these flavors I’ve done so far.
Another in my continuing series of “drink your dessert” cocktails and sorbets.
*Rose Hip Granita
2 c water
8 tsp dried Rose Hips (available at health food stores and natural groceries)
1 c sugar
1 drop lemon oil
Bring water to boil and add rose hips. Simmer on low for 5 minutes. Cover and let stand for 15 minutes. Press through a sieve, food mill, or china cap, extracting as much of the pulp through as possible. Whisk in sugar to dissolve. Add a drop of lemon oil and refrigerate until cooled.
If you have an ice cream maker, process according to manufacturers instructions. Store in a sealed container in the freezer.
If you do not have an ice cream maker, chill an stainless steel or pyrex pan in your freezer. The sorbet mixture should not come up more than an inch along the side of the pan. Add mixture to pan, and stir with a fork every hour until well frozen. Store in a sealed container in the freezer.
This makes enough granita for 4 or 5 cocktails.
One interesting thing about the rose hips was that they seemed to have some sort of gelling or foaming property. When I was whisking in the sugar, I noticed it spontaneously formed a fairly stable foam. In addition, even though made simply with a fork procedure, this granita was very close in texture to a gelato. I guess the same substances in the rose hips which formed the foam also acted to prevent larger ice crystals from forming.