Fun, Fresh, Frozen: Frosé

By Laura Kohler

Last summer’s indulgent alcoholic trend is back: Frosé (frozen rosé wine). This fun, fresh, frozen wine is guaranteed to be a hit at any summer soiree, and is an excellent pairing to Monika’s Brotzeit platter.


1 750 ml bottle bold rosé (the wine will lose some color when frozen so make sure to pick something in a strong, bold color and flavor)
200g caster sugar
200g strawberries, stems removed and chopped
5 Tbsp of fresh lemon juice (roughly two lemons)


Pour rosé into a cake pan (make sure it fits in your freezer!) and freeze until almost solid at least 6 hours. It won’t freeze completely due to the alcohol.

Once it’s ready, make a simple syrup. Bring the sugar and 200ml of water to a boil over medium-high heat. Cook, stirring constantly, until all the sugar is dissolved. Remove from heat and add strawberries, then let sit for at least half an hour. Strain out solids and chill syrup for another half an hour or until cool.

Combine frozen rose, lemon juice, 100ml of the strawberry simple syrup and about one cup of ice in a blender. Freeze resulting mixture until firm, about another half an hour.
Blend again until slushy. Drink immediately or keep in a cool box on the way to your picnic!

Adapted from Bon Appetit, 2016


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