Blitz by Juliet Baptiste-Kelly

Author:Juliet Baptiste-Kelly
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant (UK)
Published: 2018-02-23T05:00:00+00:00

Frozen rosé is a refreshing, fun cocktail for the summer months, and really easy to make too. It will keep for two weeks in the freezer; just reblitz to bring it back to life.

serves 6

–

70 ml bottle of rosé (2¼ fl oz) • 200 g (7 oz) fresh strawberries juice of ½ lemon • 1 teaspoon rose water

100 g (3½ oz/scant ½ cup) sugar • handful of ice cubes

method

Empty the bottle of rosé into a wide plastic tray or tub and freeze for at least 5 hours.

Meanwhile, put the remaining ingredients, except the ice, into a saucepan, bring to the boil and gently simmer for 10 minutes, or until the strawberries have softened completely and given up most of their juice. Leave to cool.

Pass the strawberry and rose syrup through a sieve to remove the pips and put in the fridge until your rosé has frozen to a slush (it won’t freeze completely solid because of the alcohol). Scrape the frozen rosé into the cup of your blender, along with the ice cubes and strawberry syrup. Blitz until smooth and serve in long glasses with a straw.

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