A new trend has taken over summer drinking. Move over Pimms, it's time for a frosé.
Perfect for picnics, barbecues or just a lazy afternoon in the garden, frosé is guraranteed to be your new drink of choice.
Taking cue from the classic frozen margirita, the frosé takes one our favourite summer time tipples and gives it a frozen spin.
It couldn't be simplier to make frosé at home. All you need is a bottle of your favourite rosé, some fresh strawberries and a little grenadine - and a trusty blender to whizz it all together.
You can serve up your frosé thick with a spoon for a dessert option or whizz it a little thinner so it can be drank.
This recipe uses strawberries to give your frosé as summery flavour but you can replace with your choice of fruits - the fun is in the experimenting!
- Pour the rosé into ice cube trays and freeze until solid.
- Whizz up strawberries and 2tbsp grenadine syrup in a blender.
- Put into a freezer-proof box and freeze.
- When you’re ready to serve, take everything out and leave at room temp for 15 mins then whizz.
- Spoon into serving glasses and top with a strawberry.
- 75cl bottle rosé
- 400g strawberries
- 2tbsp grenadine syrup
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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