Summer Strawberry Frosé
The drink that started the revolution: crisp dry rosé and sun-ripened strawberries, refreshing and perfectly pink.
â±ïž Prep: 10 min
Nutritionper 1 glassâș
185
Calories
â
Protein
16g
Carbs
â
Fat
Ingredients
| 1 bottle (750 ml) | dry rosé wine |
| 1œ cups / 360 ml | strawberry puree (strained) |
| œ cup / 120 ml | fresh lemon juice |
| Ÿ cup / 180 ml | simple syrup |
| œ cup / 120 ml | cold filtered water |
| â | fresh strawberry, for garnish |
Instructions
- In a large pitcher, whisk the rosé, strawberry puree, lemon juice, simple syrup and water until the colour is uniform.
- Refrigerate at least 2 hours until the liquid hits 4°C (40°F) for a silky texture.
- With the dispenser handle closed, pour the chilled mixture into the reservoir, staying below the Max Fill line.
- Turn the machine on and select the Slush preset (the lower ABV of wine does not need the Spiked algorithm).
- Run 20â30 minutes until thick, frosty and holding a peak.
- Dispense into wine glasses and garnish each with a whole fresh strawberry.
Pro-tip: choose a drier Provence-style rosé for a pale salmon hue that looks stunning frozen. ABV approx. 6%.