This simple & delicious dessert recipe combines a homemade raspberry and rose flavored sherbet with Piper Sonoma Rosé. It's perfect for Valentines day.

Ingredients

• 2 cups of frozen raspberries
• ¼ cup condensed milk (dairy or vegan)
• 3 teaspoons rose water
• 1-2 oz of Piper Sonoma Rosé (Sherbet will keep in the freezer for up to 3 months) 

Preparation

Combine and blend all ingredients in a blender/food processor until smooth. Pour into a freezer container and allow to set for 60 minutes.

Once the sherbet has firmed up, add 2-3 scoops to a chilled cocktail coup and pour chilled Piper Sonoma Rosé on top. Garnish with fresh mint and frozen berries and enjoy immediately. 

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INGREDIENTS

• 4 oz Piper Sonoma Rosé
• 1/2 oz Aperol
• 1 oz Crème de Cassis
• 1/2 oz fresh orange juice
• ** Serve in a champagne flute **

PREPARATION

Combine all ingredients (except Piper Sonoma) in cocktail shaker with ice, shake until chilled. Pour into glass and top with Piper Sonoma Rosé. Garnish with orange twist.

INGREDIENTS

• 3 oz Piper Sonoma Brut
• 1 oz Red Vermouth
• 1/4 oz Hibiscus & Rose Hip Tea simple syrup (see below)
• 1/2 oz Blood orange juice
• Splash of club soda
• Dash orange bitters
• Dash lavender bitters

PREPARATION

Combine vermouth, simple syrup, blood orange juice and bitters in a cocktail shaker with ice, shake until cold. Pour into iced glass, add Piper Sonoma Brut and a splash of club soda. Garnish with edible flowers and orange peel.

FOR HIBISCUS ROSE SIMPLE SYRUP:

• 3 bags of hibiscus rose hip tea (or 3 tbsp loose leaf)
• 1 cup sugar
• 1 cup water

Steep tea in hot water for 6 minutes. Remove tea bag, place brewed tea on stove top and bring to a boil. Add sugar and stir until completely dissolved. Remove from heat and let cool before using.

VIDEO

See Chloe Dickson, sommelier and recipe developer, make the Love in Sonoma cocktail.

Watch on Instagram »