Forget prosecco pops, frozen margaritas and (shudder) iced sauvignon: when the temperature soars there’s only one way to cool down.
A blend of rosé wine, ice and a sprinkling of sugar, frosé (frozen rosé) is the Slush Puppie’s gloriously grown-up pal. While trendsetting bars are fashioning frosé across the South West, the sunshine sipper is simple to create at home. We’ve ramped up our take with summer fruits and a cheeky shot of limoncello; pick a darker rosé which will stand up to the ice and lemon.
You will need
Rosé wine 1 bottle
Mixed summer fruit (strawberries, raspberries, blackberries) 200g
Lemons 3, juice of
Strawberries 4, to garnish
- Decant the rosé into a large plastic container and freeze for around 6 hours until almost solid.
- Add 100ml of water and the sugar to a pan and bring to the boil. Stir until the sugar has dissolved. Add the summer fruits and remove from the heat.
- Allow the fruit to infuse into the syrup for 1 hour before straining through a fine sieve. Then refrigerate the syrup until cold.
- Take the frozen rosé and scrape into a blender. Add the fruit syrup, lemon juice and a handful of ice cubes. Blitz until smooth, then split the frosé between four glasses.
Want to go next-level frosé? Add a couple of shots of limoncello before you blitz.
The creative crew at Watergate Bay Hotel in Cornwall blend The Wrecking Coast's Clotted Cream Gin with smooth crème de cacao and punchy orange bitters in this seriously sippable tipple