Frosé
Ingredientes
- Rose 750 ml
- Sugar 1/2 cup
- Strawberries 8 oz
- Lemon Juice 2-3 oz
Instruções
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.
O Frosé é um coquetel gelado feito congelando vinho rosé e misturando-o com xarope de morango e suco de limão fresco até obter um granizado suave. O congelamento parcial do vinho produz uma textura gelada única, distinta de uma bebida misturada convencional. É uma bebida de festa de verão que pode ser preparada em grandes quantidades e armazenada no congelador.
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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