1 (750 millilitre) bottle bold rosé (try to get a rosé that’s a deep pink colour)
½ cup sugar
½ cup water
1 cup chopped fresh strawberries
5 tablespoons lemon juice
Strawberries, for garnish
The first thing you need to note with frosé is that all of the prep is done the night before you plan to serve it!
So with that in mind, pour the rosé into a nine by 13-inch pan and pop in the freezer overnight (the wine won’t freeze/solidify completely due to the alcohol but that’s ok!). Combine the sugar and water in a small saucepan and simmer over medium heat for five minutes or until all of the sugar has dissolved. Add in the strawberries, remove the syrup from the heat, and allow it to sit for 30–45 minutes to allow the strawberries to steep. Strain the syrup through a fine mesh sieve into a container and cover and chill overnight.
About a half an hour before you want to serve the frosé, scrape the frozen rosé into a blender and add in half cup of the strawberry syrup, the lemon juice, and one-and-a-half cups of ice and puree until smooth. Pop the blender into the freezer and allow it to firm up for about 30 minutes. Just before serving, blend everything up again until slushy and divide among glasses garnished with a strawberry!
If you have any leftover frosé, pop the blender back into the freezer for up to 30 minutes at a time, blending after each period and before serving. If you want to keep any frosé for longer periods, just pour the mixture into a container and store in the freezer.