Frozen Rosé
Frozen Rosé
- Level: Medium
- Prep: 10 min.
Ingredients
- 1 750 ml bottle Rosé
- ½ cup sugar
- ½ cup water
- 8 ounces strawberries, hulled, quartered
- 2½ ounces fresh lemon juice
- 1 cup ice
Tools
-
Ice cube tray
-
Bar spoon
-
Hawthorne strainer
-
Jigger
How to Mix
- Pour the wine into a large (13 x 9 or larger) sheet pan with lips. Freeze for at least 8+ hours.
- Bring the water to a boil. Add the sugar, reduce the heat to low, and stir until all of the sugar is dissolved.
- Add the strawberries to the water/sugar, and give it a solid stir. Let that mixture sit for around 30 minutes to infuse the simple syrup with the flavor of the strawberries.
- Strain the strawberry syrup through a sieve, but don't mash the strawberries through, just let it flow through naturally. Save the strained strawberries to put on some ice cream later, because that would be delicious. Oh, but the syrup: Chill the syrup for 30 minutes.
- Add 3 ounces of strawberry syrup, 2½ ounces lemon juice, 1 cup of ice, and the frozen wine to a blender and blend until smooth.
- Serve!
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