Use a full-bodied, darker rosé to make this slushie cocktail. The wine will take time to get to its nearly frozen state; make sure you prepare it well in advance!
Serves | 4 to 6 |
- 1 750 mL bottle rosé
- ½ cup sugar
- 8 oz strawberries, hulled and quartered
- 2½ oz lemon juice
| Preparation | In a shallow baking pan, carefully pour rose and freeze until it nearly solid, at least five hours; it won't freeze all the way, due to alcohol.
In a small saucepot, combine sugar with ½ cup water and bring to a boil. Stir for about three minutes until sugar dissolves. Add strawberries and remove from heat; steep for 30 minutes before straining through a mesh sieve. Cover and chill until cold.
Thirty minutes before serving, combine frozen rosé, strawberry syrup, lemon juice and 1 cup crushed ice in a blender. Purée until smooth, then transfer blender to freezer for 30 minutes. Blend again immediately before serving.