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Summer Frosé

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

While not a dish prawn dish, this delicious “Frosé” a frozen rosé cocktail is the perfect refreshment to go with the “Prawnucopia” summer feast. It's super quick and easy to make but remember, it needs at least 7 hours chill time.
Bring on the light pink colours of an Australia Prawn summer!

Summer Frosé Recipe

 1 x 750 ml bottle rosé
 ½ cup sugar
 250 g strawberries, hulled, quartered
 ¼ cup fresh lemon juice
 1 cup ice
 Prosecco and fresh lime to serve
1

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

2

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.

3

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

4

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

5

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

6

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