Cool down with a refreshing rosé slushie, the latest must-sip summer drink! Tip: Choose a full-flavored, full-bodied dark-colored rose for freezing, as it will lose some of its color and will be diluted after freezing and blending. Can be frozen up to 1 week ahead of time.
Makes 4-6 servings
Preparation time: 1 hour 30 minutes, plus 6 hours additional freezing time
1 (750 ml) bottle hearty, bold rosé (such as Pinot Noir or Merlot rosé)
½ cup sugar
8 ounces strawberries, hulled and quartered
2 ½ ounces fresh lemon juice
- Pour rosé into a 13×9 pan and freeze for at least 6 hours (it won’t completely solidify due to the alcohol).
- Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes.
- Add strawberries, remove from heat and let sit 30 minutes to infuse syrup with strawberry flavor.
- Strain mixture through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
- Scrape rosé into a blender. Add lemon juice, 3 ½ ounces strawberry syrup and 1 cup crushed ice; purée until smooth.
- Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25-35 minutes.
- Blend again until frosé is slushy. Divide among glasses.
Recipe source: Bon Appétit