Berry frosé

A blend of rosé wine, ice and a sprinkling of sugar, frosé (frozen rosé) is the Slush Puppie’s gloriously grown-up pal
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frose recipe

Forget prosecco pops, frozen margaritas and (shudder) iced sauvignon: when the temperature soars there’s only one way to cool down

Serves    4

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Indy Coffee Box
  • You will need
  • Method
  • Rosé wine 1 bottle
  • Sugar 150g
  • Mixed summer fruit (strawberries, raspberries, blackberries) 200g
  • Lemons 3, juice of
  • Strawberries 4, to garnish
  1. Decant the rosé into a large plastic container and freeze for around 6 hours until almost solid.
  2. 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.
  3. Allow the fruit to infuse into the syrup for 1 hour before straining through a fine sieve. Then refrigerate the syrup until cold.
  4. 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.

You will need

  • Rosé wine 1 bottle
  • Sugar 150g
  • Mixed summer fruit (strawberries, raspberries, blackberries) 200g
  • Lemons 3, juice of
  • Strawberries 4, to garnish

Method

  1. Decant the rosé into a large plastic container and freeze for around 6 hours until almost solid.
  2. 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.
  3. Allow the fruit to infuse into the syrup for 1 hour before straining through a fine sieve. Then refrigerate the syrup until cold.
  4. 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.
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Indy Coffee Box
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'Want to go next-level frosé? Add a couple of shots of limoncello before you blitz'

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