Editors' Picks

Strawberry Rosé Spritzer

June  1, 2012

Strawberry Rosé Spritzer

As soon as the temperature hits 75 degrees, I start to feel it -- that all-consuming, cannot-be-denied urge to forgo all other boozy drinks but my absolute favorite, rosé. I'm not ashamed to admit it: I've already purchased this year's one-way ticket on the rosé bandwagon, my seatbeat is firmly fastened, and I'm not looking back until fall.

Really, is there anything better on a balmy evening -- or afternoon, for that matter -- than a few hunks of cheese, a pile of soft pink prosciutto, a dish of briny olives and a glass of crisp rosé?

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I've traditionally been a purist when it comes to pink wine, but it occurred to me recently that if someone wanted to enjoy the illusion of drinking more rosé without actually getting tipsy, she could combine it with soda water and make a spritzer. (You can take a girl out of the 80s...) What's more, she could whizz up some of those divine strawberries from the farmers market with a little sugar and add a sweet, fruity burst to her spritzer.

I'm happy to report that the combination of fresh strawberry puree, rosé and soda water not only calls to mind a Degas ballerina, but it also tastes pretty darn delicious -- unless everyone in the test kitchen this week was lying to me to spare my feelings. If you don't like it, you have only them and their good intentions to blame.

Bottoms up!

Strawberry Rosé Spritzer

Makes one drink, with enough strawberry puree for many

  • 1 pound strawberries, rinsed and hulled
  • 3 tablespoons sugar (more or less, depending on the sweetness of your berries)
  • 3 tablespoons strawberry puree
  • 3 ounces dry rosé
  • Soda water

See the recipe (and save and print it) here.


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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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See what other Food52 readers are saying.

  • AntoniaJames
  • EmilyC
  • hardlikearmour
  • fiveandspice
  • aargersi
I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.


AntoniaJames June 1, 2012
I'm thinking it's time for a FOOD52 all-star spritzer and white sangria tasting, with all the enticing options here . . . . . ;o)
EmilyC June 1, 2012
Oh, I love, love, love the looks of this drink. So glad you posted it. I'm sure good strawberries would make even sub-par rose taste great. And it's a great canvas for experimenting...maybe with a basil-infused simple syrup in place of the sugar.
AntoniaJames June 1, 2012
All I can say is . . . Oh, yes! On the menu for my fruit-pie-making potluck next month with FOOD52 pals. Love it. ;o)
hardlikearmour June 1, 2012
Speaking of rosé, my favorite wine discovery of the year is Reginato sparkling rosé of Malbec. It's really lovely in color as well as flavor. http://vineconnections.com/viewproduct.php?c=1&pid=273
Rivercat0338 June 1, 2012
Thanks for the rec! My favorite Malbec rosé from Vida Organica is no longer produced.
fiveandspice June 1, 2012
Yes! There is nothing better! And for anyone who disagrees: "Rosé is kryptonite to clichés. Rosé is all, like,whatèvre. Tell it that’s not even a real word, and rosé just shrugs and pours another glass for its hot girlfriend." (did you read this last year? http://www.travelandleisure.com/articles/provence-its-transportive-rose-wine/1 I think the rose bandwagon is full of all the most fun people...)
Merrill S. June 1, 2012
Thank you so much for that link! Made my day.
aargersi June 1, 2012
I'm with you sister! Bring on the rose! I will try this tonight - have everything I need on site. PS - just back from a trip to Aix en Provence and really the amount of rose I drank while there was a bit alarming. Delicious. But, well, bountiful.
Merrill S. June 1, 2012
Lucky girl! I am more than a little envious.