This summer heat has got me dreaming up slushy cocktail recipes, because it’s either that or a slurpee everyday.
I’m from Winnipeg, so it’s totally normal to drink a slurpee everyday. But…why do that when I can make my own boozy slurpee, right?!?
I will admit I’m a little behind the times when it comes to frosé, but better late to the party than never. And I promise you this recipe is soooooo worth the wait! Filled with fresh, seasonal strawberries and rhubarb this drink is seriously amazing.
This drink requires an 8+ hour wait for the rosé to freeze, so factor that in when making it. I usually freeze the rosé (as below) the day before I want to make and drink the cocktail. Also, the whole drink can actually be made ahead and kept frozen too, so don’t be afraid to make a big batch.
YIELD – 4 to 6 drinks
- 1 bottle of rosé wine (750 ml)* – I used Matua Wines
- 2 cups sliced fresh strawberries
- 11/4 cup sliced fresh rhubarb
- 2 tbsp. white sugar (if you prefer things sweeter, you can add more sugar)
- 1-2 fresh strawberries sliced
- 1-2 free rhubarb stalks
- Mint leaves
*Special Note: Any rosé will do, however I chose a lighter rosé made with pinot noir as I find it has the best flavour for this drink.
- Open the bottle of rosé and set aside 1/2 cup.
- Then pour the rest of the bottle into ice cube holds and put in the freezer for at least 8 hours or until frozen, (I do it overnight).
- Put a sauce pan on medium heat, once warm add 11/2 cups of sliced strawberries and 1 cup of the sliced rhubarb (and set the rest aside), and the 1/2 cup of reserved rosé. Heat until the mixture starts to bubble (about 6-8 minutes). Then add the white sugar and let cook for another 3 to 5 minutes. Turn the heat off and let cool, the strain the liquid into a container and put in the refrigerator. (We don’t need the fruit anymore, but if you add a tsp. of chia seeds to it you have a quick and delicious jam that you can spread on toast or add to oatmeal, yogurt or granola).
- Once the rosé is frozen you are ready. In a high-powered blender, add the rosé ice cubes, the last 1/2 cup sliced strawberries and 1/4 cup of sliced rhubarb, and the syrup you made earlier. Blend until slushy.
- Pour into cocktail glasses, and garnish with a sliced strawberry, rhubarb stalk dipped in sugar and mint leaf.
Hope you have a sunny weekend filled with family, friends and frosé.
Till the next recipe.