Frosé Summer Wine Cocktail
|(1) 750ml bottle Rosé|
|1/2 cup sugar|
|1/2 cup water|
|8 oz ripe strawberries, hulled and quartered|
|Juice of 1 lemon|
|Crushed ice for blending|
|Additional strawberries for garnish|
Pour Rosé into a 13"x9" pan and freeze until almost solid at least 6 hours.
Bring sugar and 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. Cover and chill until cold, about 30 minutes.
Scrape semi-frozen Rosé into a blender. Add lemon juice, about 1/4 cup of the strawberry simple syrup, and 1 cup crushed ice; purée until smooth. Transfer blender jar to freezer and freeze until frosé has thickened up a bit. This can be done ahead of time.
When ready to serve, blend again until slushy and pour into glasses. Garnish drinks with sliced or whole strawberries.
Makes 4-6 servings