If you follow me over on my personal blog, you know I recently made a frozen mango margarita that’s been the star of many spring dinner parties this season. It’s a drink that couldn’t be simpler to make – blend frozen fruit, tequila and lime juice – and doesn’t require a certification in cocktail creation like a lot of popular seasonal sippers these days.
While I like the mango margarita quite a lot, I wanted to experiment with other frozen fruits and spirits and my new favourite concoction is this frozen strawberry rosé. As the name suggests, the drink is nothing more than frozen strawberries and cold rosé. The two get blended with a tablespoon each of lemon juice and sugar and the result is wine slushie of sorts that you and your wine drinking friends are sure to approve of.
This drink reminds me of a berry Bellini, minus the fizziness. You could totally make it fizzy if you like and add prosecco or champagne in place of the rosé. And if a peach Bellini happens to be what you’re after, try using frozen peaches and prosecco instead of strawberries and pink wine. Now I know what combination I’ll be trying next!
Serves 4 to 6
Frozen Strawberry Rosé
- 1 (10 ounce) bag frozen strawberries
- 1-2 tablespoons cane sugar
- 1 tablespoon lemon juice
- 1 (750 mL) bottle rose wine
Prep and Cook
- 1Place frozen strawberries, a tablespoon of cane sugar and lemon juice in the carafe of a heavy-duty blender.
- 2Pour in half the bottle of rosé and blend, adding more wine as needed or until the drink reaches the desired consistency. If you’ve added the entire bottle and still find the drink too thick, simply let it thaw for 10 minutes, and then blend again. Alternatively, you can add a little cold water to thin it out.
- 3Taste and add another tablespoon of sugar if you’d like a sweeter drink. Divide between 4 to 6 glasses and serve cold.
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- August 19, 2018
Seasonal Baking: Banana Blueberry Chocolate Chip Muffins
My husband and I met over blueberry muffins. Banana, blueberry, chocolate chip muffins to be exact, which means I always have a soft spot in my heart for baking with fresh blueberries at this time of year.