As I wrote this post last week, I remember glancing at the weather forecast for London on my BBC weather app, and it showed a high of 19c, with an even worse outcome the following day, a high of 17c! It’s not exactly what you’d expect during summer. What happened to those super hot June and July days where we kept hitting the 30’s and we all moaned about how hot and sweaty it was on the London Underground? I remember uttering the words ‘I hate to say it, but I’m actually too hot’. I take it back! I want to be too hot again, and feel like I’m melting, so I can look back at summer 2017 and say ‘wasn’t it amazing!?’. But let’s be honest, London’s summer hasn’t been amazing since around 2004, so I’m not holding out much hope for a sudden change in Mother Nature’s mood.
Nevertheless, I still insist on sitting outside in our courtyard for Sunday evening dinner, even if I do have to wrap a blanket around me. I try to take long walks in the beautiful London parks, making sure not to wear white shoes in case I step in any muddy puddles, from the too constant rain. And I make Frosé. The frozen rosé cocktail that just screams summer. It’s the adult equivalent of a slurpee/slushy/whatever you call your favourite childhood icy drink. One sip and it tastes like the sun is shining (a few glasses in and you’ll likely not care what season it is!).
Frosé takes a little bit of prep, but it’s all very straightforward and as long as you have some sort of blender or food processor (I use a Nutribullet), you’re good to go! You’ll need to purchase a really full-bodied, dark coloured rosé, as it loses its flavour when it’s frozen. You’ll also need some white sugar, strawberries and lemons, and that is it! Oh except for the tortilla’s and guac that are essential to snack on whilst
knocking back sipping on your Frosé cocktail.
Happy ‘Summer’ everyone x
- 1 750 ml bottle rosé (such as a Pinot Noir or Merlot rosé - the darker the better
- 112g caster sugar
- 230g strawberries, hulled and quartered
- 70ml freshly squeezed lemon juice
- Pour the rosé into a 13x9 inch pan (or a bowl if you don't have a pan) and freeze for at least 6 hours, or until almost solid.
- Put the sugar and 120ml water in a medium sized saucepan and bring to a boil, stirring constantly, until the sugar dissolves
- Remove from the heat and add the strawberries to the saucepan, letting them sit for 30 minutes to infuse the syrup.
- Strain the syrup and strawberries through a sieve into a small bowl, making sure not to press on the strawberries. Cover and chill until cold.
- Scrape your frozen rosé into a blender. Add the lemon juice, 100ml of the strawberry syrup, and 1 cup of crushed ice, then blend until smooth.
- Transfer the blender jar to the freezer and freeze until the frosé has thickened to a milkshake consistency.
- Blend again until the frosé looks like a slushy/slurpee.
- Grab a straw and sip!