Strawberry Frosé All Day

What's a summer without rosé!  And, on a hot summer day or evening, it is the perfect opportunity to turn your rosé into an adult slushy, frosé with a twist adding strawberries.

The end of summer is approaching. But, that doesn't mean warm temperatures are going anywhere.  Let the summer weekend begin with this step-by-step strawberry frosé recipe.

INGREDIENTS

• 1 750ml bottle chilled rosé
• 100g brown sugar
• 1/2 pound of strawberries, hulled and quartered
• Juice of 1 lemon
• 200g ice cubes

DIRECTIONS

1. Pour the bottle of chilled rosé into a large shallow baking dish or lidded box.  Freeze for a minimum of 4 hours (or overnight) until semi-frozen and slushy.
2. Meanwhile, tip the sugar into a small saucepan with 3 1/3 oz of water and dissolved over a low heat.  Add the strawberries, remove from the heat and leave to stand for 1 hour.  Once infused, strain the strawberry syrup through a sieve into a small bowl, setting the strawberries aside.  Cover the liquid and chill until cold (at least 30 minutes)
3. Scrape the frozen rosé into a blender with the lemon juice, strawberry syrup and ice.  Blend until smooth and then transfer back into the baking dish and freeze again for at least 30 minutes.
4. Remove from the freezer again and blend once more until it reaches a slushy consistency.  Divide between glasses and top each with a few of the reserved macerated strawberries.