Frozen Rhubarb Strawberry Rosé

Prep Time 15 mins
Cook Time 6 hours
Total Time 6 hrs 15 mins

Frozen rosé and some fruit cordial make for the most fun slushie ever!

Yields 4-6


  • 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


  1. Pour your rosé into a 13x9" baking pan and lay flat in freezer, at least 6 hours, preferably overnight.
  2. In a heavy saucepan combine rhubarb, strawberries, sugar and lemon rind, stirring to combine.
  3. Over medium-high heat, bring the fruit to a boil, stirring occasionally.
  4. 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.
  5. 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)
  6. Refrigerate the syrup until chilled. Can be refrigerated (in an airtight jar) for 5 days.
  7. 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.
  8. Blend until icy smooth! My KitchenAid Torrent Blender did a nice job of this


Recipe Notes

Note the "cook time" is actually "chill time". Once your rosé is frozen, and your syrup made, this takes no time at all!
© 2016 eat. live. travel. write.. All rights reserved.