Strawberry frosé
Prep time: 15 minsTotal time: 
Strawberry frosé
Prep time: 15 minsTotal time: 
Chelsie Collins
Chelsie Collins
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
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).
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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.
TipUse a full-bodied but fruity dark pink rosé such as a Shiraz or Grenache, as it will lose some of its colour after freezing.
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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).
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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.
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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.
