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Drink of the Week: a recipe for Frosé, or frozen rosé

Photo of frose cocktail, for Taste Drink of the Week.


Photo of frose cocktail, for Taste Drink of the Week.

Despite summer ending for the rest of the country after Labor Day, the warm, yearlong temperatures of the Sunshine State mean frozen drinks are as never ending as our summer. The most popular summertime slurps often turn traditional alcohol such as wine or beer into icy, fruity smoothies.

This blended drink, cheekily dubbed "Frosé," or frozen rosé, is a perfect recipe to have on hand for any gathering, whether it is a day at the pool or a night in with friends looking to add a boozy punch to the traditional slushed drink.

For this recipe, we used a deep, dry, not-too-sweet rosé as the base — a wine with more body to it, so it maintains its alcohol and flavor during the freezing process. Another important ingredient is sugar. Some rosés have a natural sweetness, but ours lost a good amount during the freeze. A simple syrup elevates the concoction. A few tablespoons of honey would work just as well and give off a more natural taste.

Scott Pollenz, Times staff writer



½ cup sugar

1 cup water

1 (750-milliliter) bottle rosé

1 cup diced strawberries

1 cup raspberries

Add sugar and water to a saucepan and cook on a stove over low heat until the sugar is absorbed. This is your simple syrup.

Next, pour the bottle of wine into ice cube trays (you'll need one or two) and freeze for at least 4 hours, or until frozen.

Once the wine has frozen into cubes, place the cubes into a blender with the strawberries, raspberries and simple syrup. Blend the mixture until it is thick, like a Slurpee. If after about 30 seconds of blending the mixture is too loose, place it in the freezer for 30 minutes.

Pour the slush into glasses and garnish with chopped fruit.

Makes 4.

Source: Scott Pollenz, Tampa Bay Times

Drink of the Week: a recipe for Frosé, or frozen rosé 09/12/16 [Last modified: Monday, September 12, 2016 2:33pm]
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