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
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
  • 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.

Supported by

Indy Cafe Cookbook Volume 2

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.
Supported by
Trevethan Distillery - Banner
Churchill Recreate

'Want to go next-level frosé? Add a couple of shots of limoncello before you blitz'

Supported by
Trevethan Distillery - Banner

Supported by

SW660
Supported by
Churchill Recreate

Supported by

Churchill Recreate
Supported by
food newsletter banner

Supported by

food newsletter banner
  • 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.

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.