This recipe is our very own Michael Brunelle’s version of the ever so popular Frosé. What makes this version of Frosé more appealing to Michael is there is no added granulated sugar. The subtle sweetness comes from the honey, or as Michael would prefer, agave nectar. Michael believes simple recipes call for better ingredients. Give this recipe a try and let us know your thoughts. We’d love to hear from you.
1 – 750ml bottle of Ripaille Rosé or your favorite bottle of dry Rosé
2 cups Fresh Strawberries
2 Tablespoons Honey or Agave Nectar
Strawberries for garnish
Reserve one cup of the Rosé for serving.
Wash strawberries and remove leafy tops. Cut each strawberry into a few smaller pieces.
In a blender, add the remaining bottle of Rosé, the strawberries and honey, or agave nectar. Blend until smooth.
Pour through a strainer to remove any strawberry seeds and then into a covered baking dish.
Freeze the mixture for at least 8 hours, the mixture will only turn slushy. The alcohol will prevent it from freezing. With a spoon, stir up the mixture until it becomes slushy and mixed well.
Fill six glasses with the slush mixture and top with a splash of the reserved Rosé.
Garnish each glass with a fresh strawberry and enjoy!
Recipe Yields Six Servings
For more inspiration, check out all of the other recipes, pairings and much more on the Blog of Table & Vine.