Recipe: Strawberry Basil Frosé

So here's a real life fact: as I write this, which is 10pm on a Monday night, I'm definitely sitting on the sofa with a giant bowlful of this frosé and eating it like a snow cone. Because I don't need to tell you that Mondays are hard. And as much as this is a fun dessert cocktail to serve at a party or a happy hour with girlfriends, this is also a great late night summer boozy snack when it's 100 degrees in your house with 90 percent humidity. 

We've finally had a little break in the extreme heat and humidity we've been feeling here in Philadelphia and I and my poor little kitties are very thankful. I love summer, and this one is a damn good one, but the humidity is just exhausting. I would like to turn my oven on a bake something for you all, but it's just not realistic at the moment. So frozen treats it is! I'm not really complaining.

Strawberry Basil Frosé

Makes enough for a party!
Adapted from this recipe

1 750 ml bottle of rosé**
1/2 cup sugar
1/2 cup water
8-10 strawberries, hulled and quartered
2 large basil leaves
1 1/2 cups ice
juice from half a lemon

Pour the entire bottle of rosé into a 9x9 inch baking pan (or any bowl or pan it will all fit in) and freeze for 4-6 hours or overnight until almost frozen. Because of the alcohol, it won't completely solidify.

In a small saucepan, bring sugar and water to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and add strawberries. Rip basil leaves in half and add them as well. Let steep for 30 minutes to an hour. Strain through a mesh strainer into a small bowl or jar. Do not press on the strawberries. Cover and chill in refrigerator, about 30 minutes.

Once you're ready to make your frosé, add your ice to the blender and pulse until ice is crushed. Remove the rosé from the freezer and scrape into the blender, along with strawberry-basil syrup juice from half a lemon. Blend until mixture is slushy.

If you don't want to serve immediately, place blender jar in the freezer and pulse once or twice before serving. If you want to make this in advice and place back in the freezer overnight, you can just use a spoon to shave and break up the frosé into a slush. Garnish with a strawberry and some basil leaves.

** When choosing your rosé, you'll want something that's on the full-bodied side and nothing too sweet.

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