Ingredients
4 servings
- •1 bottle rosé wine, (750 ml)
- •⅔ cup fresh lemon juice
- •1 cup sugar
- •1 cup water
- •1 lb strawberry, stemmed and quartered
- •1 large sprig fresh basil
- •1 cup ice, if needed
Instructions
- Make the frosé: Add the rosé and lemon juice to an 8-inch square pan. Cover with plastic wrap and freeze for 6 hours, or up to 24 hours. (The alcohol prevents it from freezing past the slush stage.)
- Make the strawberry syrup: Add the sugar and water to a small saucepan over medium-high heat. Simmer for 2–3 minutes, until the sugar is dissolved. Add the strawberries and basil, cover, remove from the heat, and let cool completely, about 1 hour.
- Strain the syrup into a glass jar. You should have about 2 cups. Refrigerate until the frosé is ready. Discard the basil, then refrigerate any leftover syrup for up to 1 week. Use in oatmeal or over ice cream.
- When ready to serve, add 1 cup strawberry syrup to a blender. Remove the frosé from the freezer and use a fork to break into a slush. Scrape into the blender. Blend on high speed for about 1 minute, until a smooth, thick mixture forms. (Add 1 cup of ice if the mixture is too soft.) Divide into glasses and serve with straws.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 339
- Carbohydrate: 54g
- Fat: 0g
- Fiber: 2g
- Protein: 1g
- Sugar: 49g