Frosé Recipe 1 750mL bottle dry rosé 1/2 lb strawberries 3/4 c. granulated sugar 2 tbsp. fresh lemon juice
1. Pour the rosé into a 13 by 9 inch baking pan. Freeze until almost solid, at least 6 hours.
2. Hull and quarter the strawberries. Place the strawberries in a large bowl, stir in the sugar and lemon juice. Allow to sit, covered, for 30 minutes. 3. Using a countertop blender, blend the strawberry mixture until pureed. Strain the mixture through a fine mesh sieve to remove the seeds. Place the mixture in the refrigerator until ready to use. 4. To a countertop blender, add the strained strawberry mixture. Scrape in the frozen rosé and blend. Pour into glasses. Serve immediately. The Pioneer Woman
Made with FlippingBook. PDF to flipbook with ease