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Strawberry frosé


Serves: 4-6
timePrep time: 15 mins
timeTotal time:
Strawberry frosé
Recipe photograph by Dan Jones
Think of our strawberry frosé recipe as the ultimate grown up slushy - our super-cool drink is a great party tipple for friends

Serves: 4-6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
272Kcal
Carbs
33gr
Sugars
33gr
Fibre
2gr
Salt
0gr

Chelsie Collins

Chelsie Collins

Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Chelsie Collins

Chelsie Collins

Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes

Ingredients

  • 1 x 750ml bottle chilled rosé* (see Kitchen Tip, below)
  • 100g caster sugar
  • 250g strawberries, hulled and quartered
  • juice of 1 lemon
  • 200g ice cubes

Step by step

Get ahead

Prepare to the end of step 3 up to 3 days ahead, before blending and serving (garnish with fresh rather than macerated strawberries in this case).

  1. Pour the bottle of chilled rosé into a large shallow baking dish or lidded box (roughly 30cm x 20cm). Freeze for a minimum of 4 hours (or overnight) until semi-frozen and slushy.

    Tip

    Use a full-bodied but fruity dark pink rosé such as a Shiraz or Grenache, as it will lose some of its colour after freezing.

  2. Meanwhile, tip the sugar into a small saucepan with 100ml water and dissolve over a low heat. Add the strawberries, remove from the heat and leave to stand for around 1 hour. Once infused, strain the strawberry syrup through a sieve into a small bowl, setting the strawberries aside. Cover the liquid and chill until cold (at least 20 minutes).

  3. Scrape the frozen rosé into a blender with the lemon juice, strawberry syrup and ice. Blend until smooth and then transfer back into the baking dish and freeze again for at least 30 minutes.

  4. Remove from the freezer again and blend once more until it reaches a slushy consistency. Divide between glasses and top each with a few of the reserved macerated strawberries.

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