How to make frosé
07 Nov 2016
Move over espresso martinis, there’s a new drink trending on the Brisbane scene, and it’s the summertime jam our lives have been missing for way too long. You may never be able to get enough of the fruity rosé-based slushie that is frosé, but with this recipe, you’ll be able to quit complaining about summer, and start wining. Warning: may result in a sudden influx of house guests and party invitations.
Frosè (makes 4 to 6 servings)
- 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
- ½ cup sugar
- 200gm strawberries, hulled, quartered
- 1/3 cup fresh lemon juice
- Pour rosé into a 30 x 20cm 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 flavor. 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, ½ cup 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.