Frosê, the Perfect Party Adult Slushie
Frozen Rose becomes Frosé
lemon simple syrup
large frozen strawberries
raspberry simple syrup Order Here
basil for garnish
Freeze rosé in 9 x 13 baking pan for at least 6 hours. It will not freeze completely.
Make simple syrup by bringing 1/2 cup water, 1/2 cup sugar with juice of one lemon to a boil. Simmer until sugar is completely dissolved. Cool completely.
Place slushy rosé, simple syrup, frozen strawberries and raspberry syrup in blender until you have the strawberries are blended. It may be more like a frozen soft sorbet at this time.
Pour or spoon into glasses or jars and serve immediately.
Makes 4 large servings or 8 mini jar servings.
garnish with fresh herbs (I used lemon basil)
I kept this almost sugar free making the simple syrup with Swerve (powdered erythritol).
Use half cup water with only 1/4 cup erythritol.