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Frosé (Frozen rosé)

by Sally Abé
Frosé

Frosé (Frozen rosé)

PT1H

Why not try?

Having recently returned from Miami, where I drank a serious amount of this delicious, grown-up version of a slushie, I was desperate to recreate it at home. After getting the low-down from the bartender in the hotel where I tried these wonderful drinks, I came back and started experimenting. I found using a fruity, floral wine that was darker in colour got best results, as it held its flavour once frozen.

If the sun ever manages to show itself this summer, then frosé should be your go-to drink for barbecues and parties. It is fruity, cooling and refreshing, but don’t be fooled by the easy-drinking nature of this tipple – a couple of glasses can go to your head quicker than you expect!

Ingredients

Metric

Imperial

1
Tip the rosé into a ziplock bag and place in the freezer
2
Place the strawberries in a heatproof bowl with the sugar and cover with cling film. Place over a pan of barely simmering water for about 1 hour, until all of the juices have run out of the strawberries. Pass through a fine sieve to extract the juice
3
Once the wine has frozen, place it in a food processor with the strawberry juice and blend to a slush
4
Divide between wine glasses, garnish with a twist of lemon and enjoy in the sun!
 

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Frosé (Frozen rosé)

 
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