Frosé aka Frozen Rosé

• Beer, Wine & Liquor

  • 1 750 ml bottle Bold rose, such as

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 750 ml bottle bold rosé (such as a Pinot Noir rosé)
• ½ cup (112 g) sugar
• 2 cups (8 ounces) strawberries, hulled, quartered
• 1/4 cup plus 1 tablespoon, (2½ ounces) fresh lemon juice

Directions

• Pour rosé into a 9x13 pan and freeze for 6 hours. It wont solidify completely due to the alcohol, but it will get firm.
• Stir together 1/2 cup water and 1/2 cup sugar in a medium sauce pan. Bring to a boil over medium heat and continually stir until sugar completely dissolves—about 3 minutes. Remove saucepan from the heat and immediately add the strawberries. Let the mixture sit at room temp for 30 minutes to infuse flavor.
• Strain the mixture through a fine mesh sieve into a small bowl. Discard strawberries. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Scrape frozen rosé into a large blender. Add lemon juice, 3 1/2 ounces (slightly less than 1/2 cup) strawberry syrup and 1 cup crushed ice. Pureé until smooth.
• You have the option to serve the frosé now OR transfer the blender jar to the freezer for about 25 more minutes for a thicker consistency. If you freeze a second time, blend the mixture once more before serving.