Tart, frosty and refreshing strawberry rhubarb frosé, made with frozen strawberries, rhubarb and your favorite bottle of rosé.
1 bottle of your favorite rosé (Côte de roses) – frozen overnight
1.5 cups frozen strawberries
1.5 cup fresh rhubarb (peeled for garnish, then sliced and cooked down)
1/3 cup water (for rhubarb)
2 tbsp raw sugar (for rhubarb)
FOR THE ROSE:
Start by pouring the full bottle of rosé into a shallow glass baking dish. Freeze overnight. The rosé won’t freeze solid, because of the alcohol content, but will be the perfect slushy consistency for blending with the rhubarb and strawberries.
FOR THE RHUBARB
Use a potato peeler to peel ribbons of rhubarb from 1-2 stalks. Set aside, then cut the rhubarb into 1 inch slices in enough to make 1.5 cups.
Heat 1/3 cup water with 2tbsp raw sugar and bring to a boil. Turn heat to medium and pour in the sliced rhubarb.
Cook for roughly 5 minutes, stirring until the rhubarb begins to break down.
Remove from heat and transfer to a glass dish to cool.
FOR THE FROSE:
Once the rhubarb has fully cooled, place it in a blender with 1.5 cups frozen strawberries, and frozen rosé.
Blend until smooth, then pour into glasses of choice.
Garnish with strawberries and/or rhubarb ribbons.
If making the rhubarb in advance, you’ll just want fresh rhubarb on hand at the time of serving to garnish each glass of rosé with the gorgeous rhubarb ribbons.
Keywords: frosé recipes, rhubarb, strawberry, slushy, summer cocktails, happy hour, frozen drinks, rosé, easy