Rosé thyme wine coolers are a great way to stretch a bottle of wine for a group. Lightly sweetened with simple syrup and raspberries, this refreshing cocktail is a real crowd pleaser. Pair it with a Summer Gazpacho and Herb Salad for a chilled, tangy kick.
Yield: 6 to 8 servings
- 1/2 cup water
- 1/4 cup granulated sugar
- 6 to 8 thyme sprigs
- 1 bottle dry rosé wine
- 1 large lemon
- 1 cup raspberries
- Soda water, for topping
- Thyme sprigs for garnishing
- To make thyme-infused simple syrup, add the water, sugar, and thyme to a small sauce pot. Bring to a simmer and cook until the sugar has dissolved. Remove from heat and let steep for 20 minutes, then strain through a fine mesh strainer.
- In a tall pitcher combine the simple syrup, rosé, juice from the lemon, and raspberries. Stir together. Chill in the fridge for at least 1 hour.
- When ready to serve, fill a tall glass with ice. Pour in the rosé mixture, filling it up a little more than halfway, and top off with soda. Serve with a sprig of thyme for garnish.
Recipe and photos by Megan Mitchell.
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