Frosé

Frosé

© Marion Topitschnig/Falstaff

Frosé

Frosé

© Marion Topitschnig/Falstaff

Ingredients

1
bottle
Rosé
350
ml
water
115
g
sugar
250
g
strawberries
70
ml
freshly squeezed lemon juice
1
handful
ice cubes or crushed ice
fresh strawberries for the garnish
  • Pour the Rosé into a container suitable for the freezer and freeze for at least six hours (preferably overnight). The wine can also be frozen days in advance as its alcohol content means it never freezes completely.
  • Heat the water and sugar in a saucepan, stirring until the sugar has dissolved.
  • Add the strawberries and bring everything to the boil while stirring.
  • Remove the pan from the heat and let the strawberries infuse for at least half an hour. Then strain the syrup, using a ver fine sieve or a coffee filter paper to strain out the seeds from the strawberries. Refrigerate the syrup. (Do not throw away the strawberries. You can mix them with yoghurt or serve them with pancakes).
  • take the frozen rosé out of the freezer and put it in a blender. Add about half of the strawberry syrup (to taste), the lemon juice and the ice cubes or crushed ice and blend until smooth.
  • Pour the frosé back into the freeze container and freeze for about half an hour.
  • Then put it back into the blender and blend again, divide it between the glasses and serve garnished with a fresh strawberry.

Tip

You can make many different variations of Frosé, for example with raspberries instead of strawberries or with white wine, mango puree/mango juice, lime juice and an additional shot of vodka ... There are no limits to your imagination!