For freezing, choose a rose with a strong flavor, a dark color, and a heft. You will lose a little paint, and the rose will dilute when frozen and blended.
This recipe makes 4 to 6 servings
750ml bottle of a bold, hearty rose (such as a Pinot Noir rose or Merlot Rose)
Inches of strawberries, hulled and quartered
Fresh lemon juice, ounces
- Pour the rose into a 13×9-inch pan and freeze for at least six hours until it is almost solidified (it will not wholly solidify because of the alcohol).
- Bring 1/2 cup of water and sugar to a rolling boil in a medium saucepan. Cook, constantly stirring, until the sugar dissolves (about 3 minutes). Add strawberries and remove from heat. Let sit for 30 minutes. This will infuse the syrup with strawberry flavors. Strain the syrup through a fine mesh sieve into a small dish (do NOT press on solids). Cover and chill for about 30 minutes.
- Scrape the rose into a mixer. Puree lemon juice, 3 1/2 tablespoons strawberry syrup, and 1 cup crushed ice until smooth. Transfer the blender jar to the freezer and freeze until the frost has thickened. (Aim for milkshake-like consistency). This should take 25 to 35 minutes.
- Blend until the frost becomes slushy. Divide among glasses.
- Plan: Roses can be frozen up to 1 week in advance.