Rosenmuskateller is a rare dessert wine from Alto Adige/Südtirol, the German speaking north-east of Italy. It is made from the rare grape of the same name, related to other muscat grapes but with the distinctive quality that it smells of roses! I thought it would be great to pair this with a dessert that includes rose water, which is flavored water made by steeping rose petals in water. And so I came up with blackberry rose water sorbet, and guess what? It was fantastic. The sorbet by itself because it has an amazing rose scent and the rose works very well with blackberries, but paired with a glass of Rosenmuskateller it was heavenly. Here’s what I did…
Ingredients
Makes about 500 ml (2 cups), for 4 servings
500 grams (1.1 lbs) blackberries, frozen* or fresh
fresh blackberries for garnish
60 ml (1/4 cup) rose water
150 grams (3/4 cup) sugar
150 ml (2/3 cup) water
*For a recipe like this, frozen blackberries are a cheaper option than fresh and you probably won’t be able to taste the difference
Instructions
Start by making a simple syrup. Combine 150 grams sugar with 150 grams water in a saucepan.
Bring to a boil, stirring, then allow to boil for 1 minute. Turn off the heat and allow the simple syrup to cool to room temperature.
Combine 500 grams blackberries with the simple syrup and 60 ml rose water in a blender.
Blend until smooth, but do not blend for too long as you want to keep the seeds whole so you can filter them out.
Use a foodmill fitted with a fine sieve…
…to remove the seeds.
Chill the resulting mixture to refrigerator temperature (this will happen faster if you used frozen blackberries).
Churn the mixture in an ice cream maker according to the manufacturer’s instructions, or freeze the mixture in your freezer, stirring it every few hours.
Serve garnished with fresh blackberries.
Wine pairing
After the introduction it is clear that we paired this with a glass of Rosenmuskateller (Moscato Rosa in Italian) from one of the best producers in Alto Adige: Franz Haas.
If you can’t find Rosenmuskateller, a reasonable alternative is black muscat from California (Quady Winery). This grape variety (which is also called muscat of Hamburg) is related to moscato rosa and sometimes smells a bit of roses, too, but not as much as the real thing.
Flashback
An appropriate flashback for today’s post is grilled octopus with roasted bell pepper ice cream.
Stefan's Gourmet Blog 
Such a lovely and light dessert and the wine sounds amazing.
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You are getting pretty fancy on us Stefan. This looks divine. Brilliant wine pairing, of course.
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Fantastico! Però non vale. Hai delle more bellissime e pure la gelatiera!
Non ho mai bevuto vino col gelato, mi mancava!
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Oh wow, this looks incredibly delicious! In the fall, we can pick as many blackberries as we want for free along the road where our RV property is at the coast. In fact, we had to cut down hundreds of blackberry bushes off our property when we bought it 14 years ago just to get to the RV pad. They are invasive and grow like weeds, but they sure are good to eat!
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Reblogged this on Chef Ceaser.
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Yum!! I love Blackberries 🙂
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Beautifully stunning dessert! That color! I think I remember our guide telling us that signs are translated in German, Italian, and Swiss. Such an interesting and beautiful region!
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hey Stefan, you think it’s worth buying a food mill? i have an good blender and a bunch of different strainers including a really good chinoise. Is the finer sieve on it as fine as a chinoise? I guess that’s my question.
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I can’t say without knowing how fine your chinoise is, but probably less fine. The add value of the foodmill is that it helps push stuff through the sieve. I could imagine using a chinois afterwards, although I’ve never felt the need for that.
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chinoises are extremely fine and the sauces that come out of that thing are super fine and silky but it is a pain to use, pushing anything through it requires a lot of work… but so worth it. Thats why I wonder if the food mill could yield similar results!
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I think so, but I haven’t tried it side by side. It is definitely easier with the foodmill.
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This sounds wonderful, Stefan, and would make a perfect dessert to end a warm summer’s supper. I’ve never used rosewater, always fearing that I’d use too much and spoil the dish. I should, however, face my fear and give it a go. What’s the worst that can happen? Yet another dish in the bin? I’ll get over it. 🙂
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