Caraval's Carousel of Rosé
“Welcome, welcome to Caraval! The grandest show on land or by sea. Inside you’ll experience more wonders than most people see in a lifetime. You can sip magic from a cup and buy dreams in a bottle. But before you fully enter into our world, you must remember it’s all a game.”
For our July Bookstagram photo challenge, my friend Syd and I are excited to be trying out some book-inspired recipes, and even more excited to see what everyone else comes up with.
For the next week we're challenging Bookstagrammers to create or find items/recipes in the following categories:
9 Snack Mix
12 Ice Cream
Looking at my own week ahead, I can tell you that for some days I've had my thinking cap on for weeks already, and for other days I'm trying out other people's ideas/recipes to see how I like them!
For today, slushie day, I really want to have some fun with a play on words, a book I love, and my darling of the summer: rosé.
The play on words comes from one of the scenes in the book, which inspired a Wickworms candle called "Carousel of Roses," based on a mysterious carousel made of roses that begins to shed its petals the faster it spins. Given that Syd is one of the co-owners of Wickworms, this train of thought makes perfect sense!
I knew I wanted to use rosé to be able to fulfill the play on words, but I also wanted to keep things simple- so here's how to make a Carousel of Rosé.
I bought a relatively inexpensive bottle of rosé, knowing that it would be frozen and blended, but looked for a bottle that was described as having fruity/strawberry notes to compliment the strawberry simple syrup I planned to make. When I got home I poured the wine into an unused ice cube try I suspected could be used for this very purpose one day, and let it set for about 4 hours.
I knew how to make simple syrup, but wasn't 100% certain about the strawberry part- many online searches confirmed unanimously that all I had to do was boil the strawberries along with the one part water, one part sugar, and then strain the strawberries out at the end.
I used 1 cup of water, 1 cup of sugar, and about 1 cup cup of sliced strawberries, brought it all to a boil, and then let it simmer for about 20 minutes before straining it into a container and popping it into the fridge for an hour.
Once everything was done chilling I popped four of the rosé cubes and a dash (not great at taking time to measure things!) of the simple syrup into the blender. It blended up beautifully even in my tiny blender, and the I poured it into a coupe glass and garnished with a strawberry slice.
The next time I make this, I think I'll do it with two kinds of frosé, one with the strawberry, and one with a blueberry simple syrup, and then layer the colors in the glass and play up the dark blue of the book cover.
Since I still have rosé cubes in the freezer I'm sure I'll be trying this out soon!
What do you think, will you be trying the Carousel of Rosé?