Foodie Friday: Frose’ (Frozen Rose’)
OK people – it’s hot as H – -LL in the south. We have had high 90’s with 100% humidity making it feel like 115 degrees for 2 weeks now. When you go outside, you melt. Your clothes stick to you. Your fingers and feet swell. Its just plain old hot! Because it’s so hot I’m always look for a cool drink at the end of the day that refreshes me and I found it when I stumbled upon this one.
Frosé (Frozen Rosé)
Choose a full-flavored, full-bodied, dark-colored rosé for freezing. It will lose some of its color and will be somewhat diluted after freezing and blending; you want something that can hold its own.
SERVINGS: MAKES 4–6 (depending on how much you share and how big of a glass you make for yourself!)
- 1 750 ml bottle hearty, bold rosé (such as a Merlot rosé)
- ½ cup sugar (I used sugar substitute)
- 8 ounces strawberries, hulled, quartered
- 2½ ounces fresh lemon juice
Pour rosé into a 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
In the meantime, 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 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, 3½ ounces strawberry syrup, and 1 cup crushed ice and 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.
Do Ahead: Rosé can be frozen 1 week ahead.