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.
Supported by
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.
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.
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