- 1/2 cup sugar (optional)
- 1 1/2 teaspoons dried roses (optional)
- 1 bottle rosé wine, lightly chilled
- About 6 splashes of rosewater
Make the optional rose-sugar rim by combining the sugar and dried rose petals in a small food processor, and whirling it around until the bits of rose are the same size as the sugar grains. Place on a saucer.
Dip your clean finger in water, and run it around the rim of 6 wine glasses. Dip the wet rim into the rose sugar, so that the sugar sticks to the rim.
Divide the wine between the glasses, pouring to avoid disturbing the rose-sugar rims. Pour a splash of rosewater into each glass thereafter.
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