Frosé (Alcoholic Cocktail Cocktail glass)

Description

Step 1 Pour the rosé into a 13x9" pan and freeze until almost solid (it will not set completely due to the alcohol), at least 6 hours. Step 2 Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add the strawberries, remove from the heat and let sit for 30 minutes so the syrup takes on a strawberry flavor. Strain through a fine-mesh strainer into a small bowl (do not press solids); cover and chill until cold, about 30 minutes. Step 3 Pour the rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and puree until smooth. Transfer the blender jar to the freezer and freeze until the ice cream thickens (aim for a milkshake consistency), 25 to 35 minutes. Step 4 Blend again until the ice cream is slushy. Divide between glasses. Step 5 Do Ahead: Rosé can be frozen 1 week in advance.

Ingredients

• ml pink750
• cup sugar1/2
• ounces of strawberries8
• ounces of lemon juice2-3

Preparation

Step 1 Pour the rosé into a 13x9" pan and freeze until almost solid (it will not set completely due to the alcohol), at least 6 hours. Step 2 Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add the strawberries, remove from the heat and let sit for 30 minutes so the syrup takes on a strawberry flavor. Strain through a fine-mesh strainer into a small bowl (do not press solids); cover and chill until cold, about 30 minutes. Step 3 Pour the rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and puree until smooth. Transfer the blender jar to the freezer and freeze until the ice cream thickens (aim for a milkshake consistency), 25 to 35 minutes. Step 4 Blend again until the ice cream is slushy. Divide between glasses. Step 5 Do Ahead: Rosé can be frozen 1 week in advance.