Summer Frosé

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While not a dish prawn dish, this delicious “Frose” a frozen rosé cocktail is the perfect refreshment to go with the “Prawnucopia” summer feast.

1 x 750 ml bottle rosé

½ cup sugar

250g strawberries, hulled, quartered

¼ cup fresh lemon juice

prosecco and fresh lime to serve

Pour rosé into a plastic container and freeze until almost solid at least 6 hours.

Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan. Cook, stirring constantly until sugar dissolves. Add strawberries and remove from heat and allow to sit for 30 minutes to infuse

Strain through a fine-mesh sieve into a small bowl refrigerate until chilled.

Scrape rosé into a blender. Add lemon juice, ½ cup strawberry syrup and 1 cup of ice. Purée until smooth.

Transfer to freezer and freeze until frosé is thickened 25–35 minutes.

Blend again and spoon into glasses. Serve topped with fresh lime and prosecco.

This recipe is also available in a free print-at-home recipe book.

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