Frosé! Nectar of the Gods!

frose-recipes_0001Catherine Kirby | January 2017
In case you missed it the first time round, here is our amaze Frosé recipe! 
Guys! If you haven’t heard of frosé then your life is about to get a whole lot better! This is such a fun drink to enjoy in the sweltering Australian summer.  It’s been my go to all January long!
It does take a little prep, but it is so worth it!

Here’s what you’ll need:

  • 1 759ml bottle of rosé  (go for a full bodied blend with a strong colour, like a point noir or a merlot rosé, as you’ll lose some of the brightness in the freezing process)
  • ½ cup sugar
  • ½ cup water
  • 1 punnet strawberries, hulled and quartered (Substitute with fruit of your choice, watermelon goes well with this as well!)
  • Juice of one lemon (2-3 table spoons, or to your liking)
  • 1 cup of ice

Pour rosé into a ice tray and allow it to freeze.  Remember, due to the alcohol it wont freeze completely but give it a good 6 hours.

Meanwhile, bring sugar and ½ cup water to boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, this takes about 3 minutes. Add strawberries and remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavour. Strain through a fine-mesh sieve into a small bowl (do not press on fruits); cover and chill until cold, about 30 minutes.

Now grab that frozen rosé and pop into a blender. Add lemon juice, ½ cup of strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses and enjoy your new favourite cocktail!

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