Author's Notes: (Adapted from Chef's Edge).
Froze Print Recipe
- 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
- ½ cup sugar
- 8 ounces strawberries, hulled, quartered
- 2½ ounces fresh lemon juice
- Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
- Meanwhile, bring sugar and ½ cup 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 (do not press on solids); cover and chill until cold, about 30 minutes.
- Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
- Blend again until frosé is slushy. Divide among glasses.
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