FROSÉ: FROZEN ROSÉ
SERVES 6
INGREDIENTS
- 1 cup of ice
- Bottle of Bread & Butter California Rosé
- ½ cup of sugar
- ½ cup of water
- 8 ounces of strawberries (cut to liking)
- 2½ ounces of fresh lemon juice
PREPARATION
1. Pour Bread & Butter California Rosé into a 13"x9" pan and freeze for at least 6 hours.
2. In a saucepan, bring sugar and water to a boil stirring until sugar dissolves, this should create a syrup-like consistency. Remove from heat, add strawberries, and let syrup soak strawberry flavor for 30 minutes.
3. Strain syrup mixture into a bowl without pressing on solids. Then cover and chill for 30 minutes.
4. Scrape frozen Bread & Butter California Rosé (Frosé) from pan into blender and add lemon juice, 3½ ounces of strawberry mixture, and 1 cup of ice.
5. Puree, once smooth, place in freezer for 30 minutes until Frosé has a thick consistency.
6. Blend again until Frosé turns into a slushy.
7. Garnish with a sugar rim and serve.
GARNISH
Sugar Rim: Add some fun to your glass by dipping the glass rim in lime juice and sugar – add fruit wedges for extra fun!