Frozen

Method

1. 1

   Step 1

2. 2

   Pour the rosé into a 13 x 9 inch mould and freeze until it is almost solid (it does not solidify completely due to alcohol), for at least 6 hours.

3. 3

   Step 2

4. 4

   Meanwhile, bring the sugar and 1⁄2 cup of water to a boil in a medium saucepan; Cook, stirring constantly, until the sugar is dissolved, about 3 minutes. Add the strawberries, remove from the heat and let stand for 30 minutes so that the syrup gets soaked in the flavor of the strawberries. Filter through a thin mesh sieve in a small bowl (do not press the solids); Cover and refrigerate until the syrup is cold, about 30 minutes.

5. 5

   Step 3

6. 6

   Pour the rosé into a blender. Add lemon juice, 31⁄2 ounces of strawberry syrup and 1 cup of crushed ice and purée until smooth. Transfer the container from the blender to the freezer and freeze until the frose is thickened (see the consistency of a beaten milk), 25 to 35 minutes.

7. 7

   Step 4

8. 8

   Mix again until the frose is sparkling. Spread in glasses.

9. 9

   Step 5

10. 10

    To be done in advance: Rosé can be frozen a week in advance.

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