August is serving us some real hot summer days! To beat the heat or just make living with it easier, I’ve made us lemon strawberry frosé.
All my meals are cold. Think tomato salad and sandwiches. Sometimes eggs, all very breakfast for dinner. (Don’t you just love breakfast for dinner?!) I’ll make our weekly pizza in the oven but that’s about it. So being in this whole summer mess, it only makes sense that booze is ice-cold or frozen too.
I was flipping through one of Donna Hay’s magazines and there was a recipe in there for watermelon frosé. The idea of that seems divine, but I decided to make my own version with strawberries instead.
Honestly, I’m not picky when it comes to frozen rosé. I’ll take the watermelon and strawberry frosé and straight up clean rosé if I can. And strawberries and rosé make such an obvious pair, don’t you think? Add some lemon sorbet to that and you really have summer in a glass.
When it’s hot out, this lemon strawberry frosé really is the perfect choice. It’s a slushy for adults! Who could say “no” to this? (Unless you can’t have alcohol, which I totally get.) It’s refreshing and icy, but sweet and fruity at the same time. It’s gorgeous pink. And you can still taste the rosé!
And if you want more easy summer desserts, try these:
- Strawberry mascarpone cups (wonderful no-bake dessert)
- Nectarine peach sorbet (you could totally serve this with rosé)
- Raspberry granita cocktails (another icy drink, because I’m obsessed)
Lemon strawberry frosé (frozen rosé)
Super simple summer drink or dessert for adults.
- Prep Time: 5 mins
- Cook Time: 4 hours
- Total Time: 4 hours 5 mins
- Yield: 4 servings 1x
- Category: Drink
- 250g (9 oz) frozen strawberries
- 240ml (1 cup, packed) store-bought lemon sorbet
- 2 tablespoons fine granulated sugar
- 360ml (1 1/2 cups) rosé wine
- a handful (about 1 cup) ice cubes
- serve with: mint
- Place strawberries, sorbet, sugar and 240ml (1 cup) of wine in a blender or food processor. Blend on high speed until mixture is smooth. Transfer mixture to a freezer-proof container (I use a glass container) and freeze until solid (at least 3-4 hours or overnight).
- Remove mixture from the freezer and transfer it to a blender (or food processor). Add remaining wine and ice cubes, blend on high speed until somewhat smooth (it’ll have an icy, thick texture, but you don’t want any big ice chunks).
- Serve right away or put back into the freezer until serving time.
Recipe inspired by Donna Hay Magazine.