Hurrah – it’s summer! It’s rosé season (finally!), although in the South West of France, it always seems to be rosé season! I can’t wait to be there next week but in the meantime, there are a lot of items to cross off that “to do” list – administrative things for school, packing, catching up on blog work, writing, recipe testing, recipe writing and recipe research… Although most of that is pretty fun, it’s still work. But in the last few days, I’ve also enjoyed celebrating a dear friend’s 50th birthday and caught up with another good friend who I haven’t seen enough of lately. We planned a date just to get it in the calendar weeks and weeks ago and last week as I was looking at my “to make/ test” list, I realised I was going to have way too much food sitting around to justify heading out to dinner so I invited her over to help me test some dishes…
Turns out it was the first “proper” summer weekend here in Toronto and the weather was still nice enough to sit out at dinner time so it was the perfect day to test something I bookmarked a while ago with the hot weather in mind: Frosé.
Uh huh. Frozen rosé. I first saw this brilliant idea in Bon Appetit. Cosmopolitan asked “How did you ever live without this delightful summer cocktail before?” I mean, really? Why didn’t *I* think of this? No matter whose idea this was, I decided with a handful of sad looking strawberries, a bunch of just about to go limp rhubarb and a nice bottle of rosé in the fridge that the time was right.
I started out by making a simple strawberry-rhubarb syrup. Then I froze some rosé. I blended the bottle of rosé with 175mls of the cordial and a handful of ice cubes. Et voilà. I know I’ll be keeping a container of frozen rosé in my freezer at all times this summer…
Frozen Rhubarb Strawberry Rosé
Frozen rosé and some fruit cordial make for the most fun slushie ever!
- 400g (weigh after trimming) rhubarb, roughly chopped
- 100g (weigh after hulling) strawberries, roughly chopped
- 75g granulated sugar
- rind of 1/2 lemon (removed with a vegetable peeler)
- 1 bottle rosé
- handful ice cubes
- Pour your rosé into a 13x9" baking pan and lay flat in freezer, at least 6 hours, preferably overnight.
- In a heavy saucepan combine rhubarb, strawberries, sugar and lemon rind, stirring to combine.
- Over medium-high heat, bring the fruit to a boil, stirring occasionally.
- Reduce the heat to low and cover, simmering until the fruit is broken down, 8-10 minutes. The mixture should be starting to thicken at this stage.
- Pour the mixture into a metal sieve over a large bowl and use a rubber spatula to press down on the fruit to release the liquid (it should make around 175mls - ¾ cup - of syrup)
- Refrigerate the syrup until chilled. Can be refrigerated (in an airtight jar) for 5 days.
- Once rosé is frozen (note that it will not freeze completely due to the alcohol), scrape it into a blender. Pour over the syrup and add a handful of ice cubes.
- Blend until icy smooth! My KitchenAid Torrent Blender did a nice job of this
Cheers! Here’s to summer!
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