Frosé is everything you need this Summer. It’s basically frozen rosé. But better. Way better.
There are a few variations and ways to make this delicious slushie cocktail – and no, you don’t need a slushie machine (although if you have an ice cream maker it could come in very handy indeed).
I was preparing for my big birthday and housewarming barbecue party and thought: wouldn’t it be the best thing ever if I could fill a few drinks dispenser jars with frosé cocktails? I poured a bottle of rose into my ice cream machine and added some puréed strawberries (and later some watermelon, yum!) and a shot of vermouth, but although it was pretty yummy it only made enough for three cocktails! So it was back to the drawing board. I poured the pink mixture into some tupperware and froze it overnight, then banged it to slush the next day. The outcome was pretty pleasing – but rather a lot of effort to go to for 80 guests! However, a pretty perfect way to cool down on a hot and sunny afternoon! The vermouth gave it a kick but made it pretty strong, so it’s really a matter of taste (I think I may have preferred it without).
I tried the same recipe but without the ice cream maker, and it tasted just as good – but I could make bigger batches!
You will need:
- 1 bottle of rosé
- 1 punnet of strawberries or raspberries, blitzed in a blender or food processor
- 1 lemon
- 1 shot of vermouth (optional)
- 1 bowl of seedless watermelon (optional)
1. The night before you plan to serve this (or at least a few hours before!), pour the bottle of rosé into a large tupperware or baking dish and place it in the freezer. It won’t freeze completely because of the alcohol in it, but it will turn into a very delicious, boozy slush.
2. Remove the frozen rosé from the freezer and scrape it into a blender / food processor. Add the puréed berries and a squeeze of lemon juice, and some sweetener to taste, along with the vermouth and blitzed watermelon (both optional) and about a cup of crushed ice. Pulse until smooth, and drink immediately!