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
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
- 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.
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