Frosé | Dorothy Lane Market
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    Dorothy Lane Market

    Frosé

    PREP TIME 10 mins
    COOK TIME 30 mins
    SERVINGS 6
    Dorothy Lane Market
    • POSTED Jul 1st, 2021
    • BY Dorothy Lane Market

    Summer refresh with one of our favorite cocktail recipes—Frosé!

    Like Summer in a Bottle

    Pink wine, aka rosé, always elicits a smile this time of year because it’s summer in a bottle! With bright fruits, crisp acids, and generally dry finishes, they’re perfect for an impromptu gathering on the patio or better yet, a picnic! Grab a picnic blanket, pour some rosé, and add your favorite DLM Charcuterie Board for a perfect springtime spread.

    Delicious, delicious strawberries

    INGREDIENTS

    • 1 (750ml) bottle rosé
    • ½ cup sugar
    • ½ cup water
    • 8 oz ripe strawberries, hulled and quartered
    • 1 lemon, juiced
    • 1 cup crushed ice, for blending

    INSTRUCTIONS

    1
    Pour rosé into a 13″x 9″ pan and freeze until almost solid at least 6 hours.
    2
    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.
    3
    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.
    4
    When ready to serve, blend again until slushy and pour into glasses. Garnish drinks with sliced or whole strawberries.

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    Frosé

    PREP TIME 10 mins
    COOK TIME 30 mins
    SERVINGS 6

    INGREDIENTS

    • 1 (750ml) bottle rosé
    • ½ cup sugar
    • ½ cup water
    • 8 oz ripe strawberries, hulled and quartered
    • 1 lemon, juiced
    • 1 cup crushed ice, for blending

    INSTRUCTIONS

    1
    Pour rosé into a 13″x 9″ pan and freeze until almost solid at least 6 hours.
    2
    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.
    3
    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.
    4
    When ready to serve, blend again until slushy and pour into glasses. Garnish drinks with sliced or whole strawberries.

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