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It’s Time for Frosé! The Best Drink of the Year is Back

March 26, 2018

Some people may wait for the thermostat to top 70 to pull their blenders back out and begin experimenting with frozen cocktails. I am not one of those people. I’ll take my margarita any day of the year, thank you very much. So when King Family Vineyards unveiled their 2017 Crosé, I gave myself the green light for making my favorite blended drink.

On a recent trip to the vineyard to celebrate a certain cutie’s birthday, I got my first taste of the best rose wine in the region. While the children romped around the property, played soccer, and greeted horses, I picked up a few bottles of Crosé, one for sipping and one for slushing. Recipe is below.

Crosé Frosé

Adapted from Bon Appetit

1 bottle rosé (I used King Family’s Crosé but any merlot grape rosé will do)
1/2 c sugar
2 cups strawberries, hulled and quartered
1/3 cup lemon juice

Pour entire bottle of rosé into a 13×9″ pan and freeze until almost solid (about 6 hours)

Make a simple syrup by cooking down sugar and 1/2 cup water until sugar dissolves, stirring frequently for a few minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain the syrup through a sieve into a small bowl. Refrigerate for 30 minutes. Discard strawberries (or save them to add to ice cream later!).

Scrape rosé into a blender. Add lemon juice, 1/2 cup strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened, about 30 minutes.

Blend again until frosé is slushy. Divide into 4 glasses. Garnish with mint and enjoy!

1 Comment · Charlottesville, Food & Bev, Up Her Sleeve

Comments

  1. Mary Techau says

    March 26, 2018 at 10:02 am

    Yum! Bring some to Kentucky!

    Reply

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