Rosé wine 1 bottle Sugar 150g 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.

Drinks

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

Added on July 25, 2018

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

Serves 4

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

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.

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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

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.