Simi Winery

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Kevin West's Gelée of SIMI Sonoma County Dry Rosé

Recipe Date:
October 14, 2014
Cook Time:
Imperial (US)
  • 1 tsp + 3/4 tsp unflavored gelatin (two packets)
  • 1 cup water, divided
  • 1 cup sugar
  • 1 bottle SIMI Sonoma Country Dry Rosé

1)  Sprinkle the gelatin over ¼ cup of the water in a small bowl. Set aside for a few minutes to rehydrate.

2)  Combine the remaining water and the sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Remove from the heat.

3)  Add the gelatin to the sugar syrup and stir to dissolve. Combine with the wine in a medium mixing bowl or a 9-inch square baking pan. Refrigerate for 3 hours, until set.

4)  To serve, cut the gelée into cubes or break it into rough chunks, arrange in glasses or small bowls, and top with a little jam and whipped cream.

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