Posted by https://www.eatlivetravelwrite.com/2016/06/welcome-summer-with-frozen-rhubarb-strawberry-rose/
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Frozen Rhubarb Strawberry Rosé
6 hrs 15 mins
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
Note the "cook time" is actually "chill time". Once your rosé is frozen, and your syrup made, this takes no time at all!