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Weekend Drinks: Frosé


It's the hottest cocktail right now – Frosé! We're not sure what the French would say about turning their precious Rosé into a slushie, but in the heat of Australian summer, it sounds like a delightful idea!

By simply using a blender and combining rosé with fruit, sugar and ice you have yourself a frozen cocktail that's fast becoming the symbol of summer.

Frosé (Frozen Rosé)

Choose a full-flavored, full-bodied, dark-coloured rosé for freezing. It will lose some of its colour and will be a bit diluted after freezing and blending; you want something that can hold its own.


1 x 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
½ cup sugar
250g strawberries, hulled, quartered
75ml fresh lemon juice

Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, 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 solids); cover and chill until cold, about 30 minutes.

Scrape rosé into a blender. Add lemon juice, 100ml 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.

Do Ahead: Rosé can be frozen 1 week ahead.

Source: bonappetit Image credit: IG@Ironchefshellie
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