Zoë Van Der Grinten’s “Guilty Pleasures” Rosé

Team Lyan | London, UK

The team behind White Lyan played with in-house fermentation, developing a number of mock “wines” that they then integrated into cocktails. Zoë was designed as a cross between the light elegance of Provence rosé and the hearty juiciness of South American pink wines.


Yield: 1 gallon

  • 1 1/2 quarts water
  • 1 quart white grape juice, without preservatives
  • 19 ounces hibiscus tea (see Editor's Note)
  • 3 1/2 ounces watermelon juice
  • 8 1/2 ounces pomegranate juice
  • 13 ounces strawberry jam
  • 2 1/2 ounces white granulated sugar
  • 1/2 teaspoon CY17 yeast

  1. Hydrate yeast as instructed, then add all other ingredients to a mixing tub.
  2. Stir thoroughly to combine all the jam and sugar.
  3. Once smooth, add all the ingredients including the yeast to a clean carboy or fermenting tub.
  4. Insert airlock and leave at approximately 75 degrees Fahrenheit for 21 days.
  5. After three weeks, move to the refrigerator and leave overnight.
  6. Siphon all but the bottom inch (the cloudy bit) into another carboy.
  7. Leave cold overnight again, siphon (this is called “racking”) into bottles and store for as longs you can resist before drinking it—it will only get better with age.
Editor's Note

Hibiscus Tea:
2 1/2 cups boiling water
1/2 ounce dried hibiscus flowers, by weight

Combine all ingredients in a jug and pass through a tea strainer after 4 minutes.

Tagged: Team Lyan