Frosé (frozen rosé)

Frosé (frozen rosé)

Undoubtedly set to be the hottest pink drink of summer and ideal to make at home – the only special gadget you’ll need is a blender. Think Slush Puppie meets a crisp, icy glass of rosé, fragranced with all the summertime sweetness of fresh strawberries. Dust off the cocktail glasses or Champagne coupes for when next you have friends over – this is the perfect excuse for a creative “cocktail”, which could even double as a light dessert, dressed up with some fresh berries or diced pineapple.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Frosé (frozen rosé)

Print Recipe
Serves: 4 - 6 Time: 45 mins + 4 hrs, to freeze

Ingredients

  • 125ml (½ cup) water
  • 100g sugar
  • 250g strawberries (washed, hulled
  • and chopped)
  • 1 x 750ml bottle rosé wine (full-bodied and delicious – something you’d be happy to drink all on its own)
  • juice of 1 lemon

Instructions

1

Put the water and sugar into a small pot and bring to a boil, 1 minute, without stirring, then remove from heat. Allow the syrup to cool down to room temperature (pop the pot into the fridge to speed up the process).

2

Place the cooled sugar syrup and strawberries in a blender, then blitz until smooth. Combine the strawberry-sugar purée with the wine and lemon juice, and place in a freezer-proof container. Freeze until frozen solid, at least 4 hours, but you could do this a few days ahead of serving (it won’t freeze rock-hard, but should be solid).

3

Transfer the frozen mixture to a blender and blitz until fluffy, to a texture similar to that of sorbet. Return the mixture to the freezer-proof container and freeze until just before serving, up to 1 hour (whereafter the mixture may freeze a little too hard – if this happens, simply blitz again before serving).

4

Spoon the mixture into Champagne coupes or cocktail glasses of your choice and serve immediately with spoons and straws.

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