RECIPE: ‘Frose’ a cool way to survive summer
As many of you know, I am a rose fanatic and I’m always eager to explore my favorite styles of wine. So when “frose,” the coolest summer cocktail, and our Southern heat came into my life at the same time, I thought what a better time to give this refreshing drink a test?
Frose (fro-ZAY) also known as frozen rose is an adult slushy that combines the cool, refreshing acidity and fruitiness of rose wine with a fresh fruit, sugar and ice.
When mixing any wine into a cocktail I always advise drawing a fine line. Don’t choose the best bottle from your cellar, but as with any recipe, the quality of the wine will contribute to the outcome of your cocktail.
This summer treat can be made ahead and frozen for up to a week. I adapted this recipe from Bon Appetit.
1 (750-mL) bottle hearty, bold rose (such as pinot noir, cabernet sauvignon, merlot, malbec)
1/2 cup sugar
1/2 cup water
8 to 10 ounces fresh strawberries, hulled and quartered
1 cup crushed ice
2 ½ ounces fresh lemon juice
Pour the rose wine into a 9-by-13-inch pan and freeze 6 to 8 hours or until almost solid. The alcohol will keep it from freezing completely.
Meanwhile, in a medium saucepan bring the sugar and ½ cup water to a boil; cook, stirring constantly, until sugar dissolves. Add strawberries and remove from heat. Let this mixture sit for 30 minutes to infuse syrup with strawberry flavor. Strain the mixture (do not press on solids) with a fine mesh sieve into a bowl. Cover and refrigerate until cold, about 30 minutes.
Using a large fork, scrape the frozen rose into a blender. Add lemon juice, the strawberry syrup and 1 cup crushed ice. Puree until smooth. Transfer blender jar to freezer and freeze until mixture is thickened to about the consistency of a milkshake, about 30 minutes. Blend once more until slushy. Divide into glasses and serve. To add a special touch, serve in martini, hurricane or margarita glasses and dip the rim of your glass in sugar for an added sparkle.
Makes 4 to 6 servings.
- 2016 Crios Malbec Rose, Argentina (about $10 retail)
- 2016 Montes Cherub Rose, Chile (about $14 retail)
- 2016 Calcu Rose, Chile (about $15 retail)
- 2016 Bodega Norton Rose, Argentina (about $13, retail)
- 2016 Concha y Toro Frontera Rose, Chile (about $10 retail)
- 2016 Hogwash Rose, California (about $18 retail)
- 2014 Elk Cove Pinot Noir Rose, Oregon (about $17 retail)
- 2016 Presqu’ile Vineyard Rose of Pinot Noir, California (about $20 retail)
- 2006 Turkey Flat Rose, Australia (about $18 retail)
Thank you Kelly Brant for the photo.