Minted Rosemary Rose Cocktail Recipes

Steps:

• In a small saucepan, combine raspberries and juice. Bring to a boil; reduce heat. Cook and stir over medium heat until liquid is almost evaporated, about 30 minutes. Remove from the heat. Press through a fine-mesh strainer into a bowl; discard seeds. Transfer puree to a pitcher. Stir in wine and strawberries. Refrigerate, covered, until chilled. Serve with ice; garnish with mint.

Steps:

• Make simple syrup:
• Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month. Makes 1 1/2 cups.
• Make winter herb syrup:
• Wash the herbs and set them aside to dry. Combine the sugar and water in a saucepan over low heat. Add the herbs and stir until the sugar dissolves, about 3 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour. Strain through a cheesecloth into a glass jar and store in the fridge for up to 1 month. Makes 1 1/2 cups.
• Make Mojito:
• Remove the stem from the sprig of the rosemary and combine with the simple syrup in a cocktail shaker. Use a muddler to lightly crush the rosemary and let sit for a few minutes. Add the rum and lime juice. Add ice, shake, and pour through a fine-mesh strainer into a collins glass over ice. Top with soda and garnish with a lime wheel and a sprig of rosemary.

Steps:

• In a food processor or blender blend together the mint, the rosemary, and 1 cup of the wine until the herbs are chopped fine and transfer the mixture to a bowl. In a small saucepan bring the remaining 1 cup wine to a boil, add it to the herb mixture, and let the herb mixture stand, covered, for 45 minutes. Strain the herb mixture through a sieve lined with several layers of rinsed and squeezed cheesecloth set over a large measuring cup, pressing hard on the solids,and add 1/4 cup of the lemon juice. (There should be exactly 2 cups liquid; if there is less add enough of the additional lemon juice to measure 2 cups liquid.) Transfer the liquid to a kettle, stir in the sugar, stirring until the mixture is combined well, and bring the mixture to a rolling boil over high heat, stirring constantly. Stir in the pectin quickly, bring the mixture again to a full rolling boil, stirring constantly, and boil it, stirring constantly, for 1 minute. Remove the kettle from the heat, skim off any foam with a large spoon, and ladle the mixture immediately into 4 sterilized 1/2-pint Mason-type jars, filling the jars to within 1/8 inch of the tops. Wipe the rims with a dampened cloth and seal the jars with the lids. Invert the jars for 5 minutes and turn them upright. (Instead of being inverted, the jars may be put in a water bath canner or on a rack set in a deep kettle. Add enough hot water to the canner or kettle to cover the jars by 1 to 2 inches and bring it to a boil. Process the jars, covered, for 5 minutes, transfer them with tongs to a rack, and let them cool completely.) Store the jars in a cool, dark place.