Frosé
재료
- Rose 750 ml
- Sugar 1/2 cup
- Strawberries 8 oz
- Lemon Juice 2-3 oz
조리법
Step 1 Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours. Step 2 Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes. Step 3 Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes. Step 4 Blend again until frosé is slushy. Divide among glasses. Step 5 Do Ahead: Rosé can be frozen 1 week ahead.
Frosé는 로제 와인을 얼려 딸기 시럽과 신선한 레몬 주스와 함께 블렌딩해 매끄러운 그라니타 같은 슬러시로 만든 냉동 칵테일입니다. 와인을 부분적으로 얼리면 일반 블렌디드 음료와 다른 독특한 얼음 질감이 생깁니다. 여름 파티에 적합하며 냉동고에 대량으로 보관할 수 있습니다.
History & Origins
Frosé was created by restaurateur Francesco Pasti at Bar Primi in New York City around 2016, and the drink went viral almost immediately, sparking a frosé trend across American bars and restaurants that same summer. The concept of freezing wine for slushies has casual antecedents, but Bar Primi's strawberry-lemon formula and its social media reach made it a defining drink of the mid-2010s.
Tasting Notes
Aroma: fresh strawberry and rosé wine fruitiness with a bright lemon zest. Palate: sweet and fruity with the floral, red berry character of the rosé complemented by the strawberry syrup and balanced by a tart lemon acidity. Finish: clean, refreshing, and fruity with a light berry wine sweetness.
Pro Tip
Freeze the rosé in a shallow pan for at least six hours until almost fully solid, then blend with the strawberry syrup and lemon juice just before serving for the ideal slushy consistency.
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