Minted Peaches and Raspberries In Rose'

By • June 29, 2012 • 16 Comments



Author Notes: I grew up in a large Italian family, my Grandfather made his own wine from grapes he grew himself and I remember his home vividly, rows and rows of grapes, fruit tree's and berry bushes. One dessert I remember is so simple but very delicious, fresh tree ripened peaches, macerated in a little sugar with red wine poured over it. Although I was too young to imbibe, I was allowed a little taste and have made this many times as an adult. I took this simple and classic treat and switched it up a bit, muddling fresh mint with sugar and macerating peaches and raspberries, then instead of red wine I used rose'. It's light, refreshing and delicious and the mint adds a lovely freshness that goes perfectly with the fruit and wine. This is not the type of recipe you have to follow exactly you be the judge of how much fruit and wine to use. Tailor to your taste. Note: I used frozen peaches and raspberries that I flash froze, if using frozen it may have to macerate a little longer so that the fruit thaws.sdebrango

Serves 2

  • 2 peaches peeled and sliced
  • 1 cup raspberries
  • 2-4 tablespoons sugar (more or less depending on sweetness of fruit)
  • handful of mint leaves torn
  • 12 ounces (approximately) cold rose' or pink champagne
  1. Add the sugar and mint to mortar and crush to release the oil from the mint leaves, it will infuse the sugar. Place the peaches and raspberries into a container and pour the sugar and mint over them, toss to combine. Place in refrigerator for 1 hour, tossing again after 30 minutes.
  2. Spoon the fruit with the sweet minty juices into serving bowl or wine glasses top with very cold rose, sip the wine and eat the fruit.

Comments (16) Questions (0)

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about 2 years ago wssmom

This sounds sopoooo civilized!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Ha!! civilized thats good. I start out civilized but after a few, not so much.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This has summer evening written all over it. How lovely that you used rosé.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, red I felt was too heavy and I much prefer rose' to white it goes so well together and the leftovers from yesterdays batch taste even better today!

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about 2 years ago lapadia

BTW - I was thinking of the "bubbly" so much that I forgot to mention your recipe as written, with rosé, sounds wonderful, too!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

LOL, I am making it with the bubbly for a party on the 4th!!

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Gorgeous! This is right up my alley!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks HLA, very good on a hot day!

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about 2 years ago lapadia

This would be refreshing even on this PacNW cloudy day, almost 70 degrees..I say Pink Chanpagne and maybe a splash of Vodka, too?

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh how I wish it were that way here in NYC, hot, sticky and almost unbearable. I love the pink champagne and vodka in this! Thanks so much Linda.

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about 2 years ago EmilyC

Yes please...make that two! : )

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wanna join me!! it's great on a hot day.

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about 2 years ago Kukla

What a gorges photo Suzan, and a simple but delicious drink! I love cold Rose’ and always have it in the refrigerator. Can you imagine this drink with ice-cold Pink Champagne?!!!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Kukla, yes I was just eyeing my bottle of pink champagne in the wine cooler. It would be fantastic!!

Dscn3274

about 2 years ago inpatskitchen

Wow! How beautiful and refreshing!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Pat, it is really refreshing.