Strawberry rhubarb frosé
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
INGREDIENTS
- 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)
To Garnish
- 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.
DIRECTIONS
- 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.
Kristen xo
My favourite bathing suits
10 Comments
Nathalie
Like Denise, I’m not familiar with frosé. But, I love a cool rosé and I love fresh strawberries so, the mix is surely very good!
kmysweetmess
Definitely give it a try Nathalie – it is a refreshing summer spin off a glass of rosé!
Denise Pare-Watson
I am not familiar with frosé and I am delighted to read about your lovely frozen fruit beverage. It looks refreshing and delicious. Thank you for sharing!
kmysweetmess
Thanks so much Denise – definitely give it a try if you like rosé, it’s delicious!
Gabby Peyton
This is my kind of slurpee! I can’t wait test out this recipe…now only if it would reach 10 degrees here in Newfoundland…
kmysweetmess
Me too, haha! Oh fingers crossed this weekend brings you warm weather and sunshine Gabby. Thanks for stopping by.
Jessica
Well this basically combines all of my favourite things for the summer season! Perfect for a backyard party! Can’t wait to try it out!
kmysweetmess
Right, me too!!! Hope you like it 😊
sugarlovespices
That frosé looks and sounds delicious with my favorite combo ever. Also, pretty easy to make. Perfect for summer gatherings. Pinned.
kmysweetmess
Thank you so much!