Frosé (Frozen rosé)
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If you've never tried this genius tipple, you're missing out. Sally Abé's delicious frosé recipe is inspired by a recent trip to Miami, where the locals know that the best antidote to scorching heat is to sit back and sup on these oh so grown-up slushies.
Method
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)
