Frosé
A bottle of rosé frozen, then blended with lemon and strawberry syrup into a pink slush. Start it the morning of, because the wine needs six hours in the freezer.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Rosé | 25 ⅜ oz750 ml |
| Lemon juice | 2–3 oz |
| Strawberry Syrup | 3½ oz105 ml |
Shown as written. There's no one shot to size this drink around.
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Preparations
Strawberry Syrup30 minutessee method
Cook a cup and a half of chopped strawberries over low heat until soft, then muddle them. Add a cup each of sugar and water, bring to a boil, cover and rest fifteen minutes. Cool in an ice bath and strain.
Method
- Pour the rosé into a wide shallow pan and freeze for at least six hours. It will not set solid, because of the alcohol.
- Scrape it into a blender with the lemon juice, the Strawberry Syrup and a cup of crushed ice, and blend until smooth.
- Put the blender jar in the freezer for 25 to 35 minutes, until it thickens to a milkshake.
- Blend again until slushy and divide among six chilled cocktail glasses.
Recipe data: TheCocktailDB (opens in a new tab)
Mixology by Whiphttps://mixologybywhip.com/recipes/frose
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