About this Recipe

A summer fruit salad enriched with the fresh touch of fruit ice cream in wine for a light and fragrant dessert.

You can vary the fruit according to your availability and your taste, but avoid the fruit
with a very characteristic taste like the banana that could cover the aroma of the wine.

The rosé wine used for this recipe derives from Merlot grapes from the Veronese area which,
once harvested and pressed, are put into alcoholic maceration. Once the desired color is reached,
the must-wine is separated from the pomace,
and fermented cleanly. After fermentation the wine is clarified and filtered..

the vinaiolo’s pairing

A light pink Merlot Rosé; the nose has hints of wild rose and red fruit; in the mouth it is fresh, fruity, light, perfect as an aperitif and ideal to sip for the most convivial occasions. Its softness and lightness make it an ideal combination for a dessert or fruit salad.


  • 2 yellow peaches
  • 2 white peaches
  • a cup of raspberries
  • 2 large apricots
  • a handful of cherries
  • 2 limes
  • 1dl of rosé wine
  • 1 tablespoon of brown sugar




5 minutes + resting time

Cooking time



very easy


First prepare the fruit ice-fruits: fill the cavities of an ice-tray up to half of rosé wine, insert a few raspberries and a few cherries (with the stalk) inside and cover with water. Put the tray in the freezer until the ice cubes are formed.

Wash the fruit, peel the peaches and cut them into slices; also reduce the apricots (without peeling them) and dab the remaining cherries and raspberries with kitchen paper. Cut 1 file into 8 wedges and the other cut it in half.

Put the fruit in a bowl, add the remaining rose wine, the sugar and the lime juice cut in half. Stir gently and let the fruit flavor in the fridge for about 1 hour.

Distribute the fruit salad in 4 glasses or small cups, add the raspberry and cherry ice cubes to the top, add 4 lime wedges to the fruit and use the others to decorate the rim of the glass or cup. Serve immediately.

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