Frosé


There is more to catering than the food—it’s about the whole experience. Our team worked closely with the team at The Cross Decor & Design recently to collaborate on a spring dinner with a desert rose theme. Read the post here.

From beautiful tablescapes of cacti and lush flowers, to macrame textures and pink hues, the room was beautifully transformed. The guiding theme was seen through all food and beverage choices, as well; the anchor of dessert was frosé (as in: frozen rosé). This slushy wine cocktail is not only pretty by nature, but also so simple and tasty that it will certainly appeal to all your summer party guests.

The Lazy Gourmet Frosé

Makes about six to eight glasses.

Ingredients

1 750-millilitre bottle of rosé, such as Sea Star Blanc de Noir or Le Vieux Pin Vaïla
½ cup sugar
10 ounces strawberries, quartered, with greens removed
2 ounces fresh lemon juice
3 ounces freeze-dried strawberries
1 cup crushed ice

Method

Pour the rosé into ice cube trays and put in the freezer until almost solid (about six to eight hours or overnight).

In a medium saucepan, bring the sugar and half a cup of water to a boil, stirring constantly, until the sugar dissolves, for about three to five minutes.

Add the strawberries, remove from heat, and let sit for 60 minutes to infuse the syrup with the strawberry flavour.

Strain through a fine-mesh sieve into a small bowl, cover, and chill in the fridge until cold (about 30 minutes).

Put frozen rosé ice cubes into a blender and blend.

Add lemon juice, four ounces of strawberry syrup, and one cup of crushed ice, and puree until smooth.

Transfer frosé to a freezer-safe container and freeze for an additional 30 minutes or until thickened.

Blend again until it is a slushy texture. Pour into coupe glasses and top with freeze-dried strawberries.

Cheers!

See our recipe on Montecristo Magazine

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