HOW TO FREEZE ROSES RECIPES

Name: Frosé (Frozen Rosé)
Yield: Makes 4 to 6 Servings
Ingredients: 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé); ½ cup sugar; 8 ounces strawberries, hulled, quartered; 2½ ounces fresh lemon juice

FROSÉ (FROZEN ROSÉ) RECIPE | BON APPÉTIT

Frosé (Frozen Rosé) Recipe | Bon Appétit image

Frosé (Frozen Rosé) Recipe

Provided by Rick Martinez

Yield Makes 4 to 6 Servings

Number Of Ingredients 4

Ingredients

1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
½ cup sugar
8 ounces strawberries, hulled, quartered
2½ ounces fresh lemon juice

Steps:

Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses.
Do Ahead: Rosé can be frozen 1 week ahead.

FROSÉ (FROZEN ROSÉ) RECIPE | BON APPÉTIT

Frosé (Frozen Rosé) Recipe | Bon Appétit image

Frosé (Frozen Rosé) Recipe

Provided by Rick Martinez

Yield Makes 4 to 6 Servings

Number Of Ingredients 4

Ingredients

1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
½ cup sugar
8 ounces strawberries, hulled, quartered
2½ ounces fresh lemon juice

Steps:

Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses.
Do Ahead: Rosé can be frozen 1 week ahead.

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