Frosé

Long time no see! I’m back with a delicious summer recipe for you. Summer is far from over, did you know the middle day of summer is August 6th this year? So plenty of time to drink frosty drinks and enjoy warm days.

This is adapted from a Bon Appetit recipe. My recipe is for a half bottle of wine which makes 3-4 coupe’s full. I used Red Truck 2016 rosé. It's affordable and makes a nice dark Frosé. You could use any fruit syrup (I personally find cherry to be disappointing). I used strawberry and will definitely be trying again with raspberry.

To make the strawberry syrup I think you get a better flavor if you macerate the strawberries in sugar for a few hours before heating. Heat low and slow, no need to really cook the fruit. Another tip is to freeze the wine in a baking sheet or tray. An ice cube tray is much harder to get the wine out of as it doesn’t freeze solid and pop out like traditional cubes. This keeps well in the freezer if you aren’t serving it all up at once. I’d store in the blender container so you can blend a little after it re-freezes. Otherwise your texture is a little more icy and less slushy.

FROSÉ

½ Bottle Rosé (~12.5oz) frozen overnight

1 cup crushed ice

2oz Strawberry Syrup

1 1/2 oz Lemon Juice

1. Blend. Freeze for 20 minutes. Blend again.

For the strawberry syrup:

STRAWBERRY SYRUP

6 oz (wgt) strawberries, cubed

1/2 cup fine sugar

1/2 cup water

1. In a sauce pan, toss berries in sugar. Macerate for 2+ hours.

2. Add water to strawberries and simmer for ~10 minutes.

3. Cool mixture and strain. If you end up with less than ½ cup, add water to syrup to reconstitute.

Enjoy!