Frose Recipe – frozen rose

frose recipe

A lighter way for wine this summer

 

With the addition of strawberries, you can pick a stronger rose which not only will stand up to the dilution by the strawberries but also the freezing.  This is a deliciously light way to have a drink on a summer evening.

frose recipe

Ingredients

750 ml bottle rosé
100g sugar
200g strawberries,  quartered
4 Tbsp lemon juice

Method

Pour rosé into a plastic tub and freeze until almost solid, this could take about 6 hours, I left it overnight.
Add sugar and 100 ml water to a boil in a saucepan and stir until the sugar is fully dissolved. Remove from the heat and add the strawberries. Leave the strawberries in the syrup for about 30 minutes.
Strain (don’t squash them through just drain them)
Let the syrup cool.
Once the rose is solid (ish) add to a blender.
Add lemon juice and strawberry syrup.
Blend until a puree.
Place back into the plastic tub and place into the freezer and chill until thickened.

frose recipe

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Frose Recipe

Frozen Rose Wine for summer nights
Course Drinks

Ingredients
  

  • 750 ml bottle rosé
  • 100 g sugar
  • 200 g strawberries quartered
  • 4 Tbsp lemon juice

Instructions
 

  • Pour rosé into a plastic tub and freeze until almost solid, this could take about 6 hours, I left it overnight.
  • Add sugar and 100 ml water to a boil in a saucepan and stir until the sugar is fully dissolved. Remove from the heat and add the strawberries. Leave the strawberries in the syrup for about 30 minutes.
  • Strain (don't squash them through just drain them)
  • Let the syrup cool.
  • Once the rose is solid (ish) add to a blender.
  • Add lemon juice and strawberry syrup.
  • Blend until a puree.
  • Place back into the plastic tub and place into the freezer and chill until thickened.
Keyword Drink, wine

Recipes

scottish recipes

 

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frose recipe

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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