Frosé Recipe

Frosé Recipe

The 10th of June is a day to be celebrated across the land, a day up there with Christmas, Easter, My Birthday… a day that should be a national holiday (even though this year it falls on a Saturday), for the 10th of June is National Rosé Day! Crisp, light, sweet and dangerously quaffable, rosé has become one of my go-to drinks as the evenings have become warmer, so to celebrate I’d like to share with you, my recipe for Frosé - the ultimate adult slushie!

You will need:

A bottle of rosé. Pick your favourite. I always prefer a blush rather than something darker like a white zinfandel, and I went with Gallo’s Summer Fruit Rosé because it has an extra bit of sweetness in it (and it has a low alcohol content which is probably for the best because these are super drinkable!!)

Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Frosé Recipe

Ingredients

  • Your favourite bottle of Rosé
  • A punnet of strawberries
  • The juice of 2 lemons
  • ½ Cup of Water
  • ½ Cup of Sugar
  • Ice cubes

How to make

*Timing Tip: Do the prep (all the freezing) the day before as you need to allow approx 8 hours for freezing time.*

  1. Decant the whole bottle of wine into a freezer-suitable container, and freeze for at least 5-6 hours. I left mine overnight, it makes the waiting easier.

  2. Lightly heat up the sugar in the water on your hob. Gently stir until all the sugar is dissolved. Chop up the strawberries into quarters and add to the sugar water (though hold some back to use for garnish later-on if you want to be fancy). Turn off the heat and leave to stand for 30 minutes.

  3. Remove the strawberries and decant the sugar syrup into a cup and leave in the fridge for at least 30 minutes. Again, I left mine overnight because I prepped everything the day before.

  4. Once your rosé has frozen, add it to a food processor or smoothie blender (whatever you have) and then add the juice of 2 lemons and your strawberry syrup. Give it a whizz until it has a slushy consistency. Now put it back in the freezer for another hour or 2.

  5. Once it has frozen a bit more, remove it from your freezer and add it back into your food processor or smoothie blender, along with a handful of ice cubes and give it another blitz. It should now be a beautiful thick Frozen rosé slushy ready for you to enjoy all Summer long.

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