Pick a plump-flavored, plump-bodied, darkish-colored rosé for freezing. It will lose a few of its color and might per chance additionally merely gentle be a shrimp bit diluted after freezing and blending; you would per chance like something that might put its possess.
Recipe recordsdata
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Yield
Makes 4 to 6 Servings
Substances
1
750 ml bottle hearty, bold rosé (similar to a Pinot Noir or Merlot rosé)
½
cup sugar
8
oz strawberries, hulled, quartered
2½
oz contemporary lemon juice
Preparation
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Step 1
Pour rosé into a 13×9″ pan and freeze unless nearly stable (it might per chance per chance additionally merely not fully solidify as a result of alcohol), at least 6 hours.
Step 2
In the interim, deliver sugar and ½ cup water to a boil in a medium saucepan; cook dinner, stirring constantly, unless sugar dissolves, about 3 minutes. Add strawberries, put off from warmth, and let sit down 30 minutes to infuse syrup with strawberry flavor. Rigidity by a comely-mesh sieve into a minute bowl (carry out not press on solids); hide and relax unless chilly, about 30 minutes.
Step 3
Uncover 22 situation rosé into a blender. Add lemon juice, 3½ oz strawberry syrup, and 1 cup crushed ice and purée unless quiet. Transfer blender jar to freezer and freeze unless frosé is thickened (purpose for milkshake consistency), 25–35 minutes.
Step 4
Mix again unless frosé is slushy. Divide amongst glasses.
Step 5
Carry out Forward: Rosé might per chance additionally also be frozen 1 week forward.
