Hibiscus w/ Rosé Lemon Curd

An abandoned ‘60s prune orchard southwest of Portland cinderella-ed into the picturesque legacy winery Sokol Blosser, a B Corp and the first LEED-certified winery in the country. We’ve swapped out half the lemon juice in our traditional curd and replaced it with their crisp, bright, and floral pinot noir rosé. Our milky hibiscus flower sherbet with a tempered tartness merely acts as a foundation to build up the vibrant, springtime rosé, made luscious and rich by supplanting the structure of the egg yolks and butter.