On the thirteenth day of Christmas my wine rack gave to me a Frosé

Melbourne is hot hot hot today!
35 degrees : 95 Fahrenheit

To cool off in the summer sun, a Frosé is the perfect way to do it! As the name suggests, it’s a frozen Rosé

It was invented by Bar Primi in New York City. This really is the best thing since sliced bread. What will humans do next?!

How to make it

1. Take a bottle of Rosé and pour in to a tray. Freeze overnight (about 8 hours).
It won’t completely freeze, but will be like a slushie.

I’d recommend going for a darker Rosé. This will make the flavours of the Rosé really come through in the slushie mixture.

My picks –
Tahbilk Cabernet Rosé made from Cabernet Sauvignon
Crittenden Estate’s Pinocchio Rosato made from Sangiovese grapes
6Ft6 Pinot Noir Rosé

In fact, 6Ft6 are straight on the band wagon and you can even order a Frosé pack  to make at home! Check it out here!

image

Credit @6Ft6wine

2. While the Rosé is doing its work, time to get on to the strawberry sugar syrup.

Bring 1/2 a cup of water and 1/2 a cup of sugar to the boil. Once the sugar dissolves take it off the heat and pop 220grams of strawberries (almost a punnet) into the pot. Mix, and let the mixture sit for 30 minutes for the strawberries to infuse. Press the mixture through a sieve.

Make sure the sugar syrup is cool before proceeding to the next step.

3. In a blender, scrape the frozen Rosé into the jug, along with approx 100g of the sugar syrup, a squeeze of lemon juice, and 1 cup of crushed ice.

4. Blend blend blend

5. Pop the mixture back in the freezer for 30 minutes

6. Once chilled, pop the mixture back in to the blender and buzz it up again. This will make the icy mixture smoother.

At this stage, if you’re feeling a little frisky, you can even pop in a dash of vodka. (Did she just say that?!)

7. Serve in cocktail glasses and enjoy
Until next time winos

Cheers

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