Food / Summer Frosé

Light and refreshing, rosé is all the rage every summer – next to the famous hey y’all’s (anyone else agree?). I was watching Jillian Harris’s snapchat a few months ago and saw that she was making rosemary and grapefruit Frosé, a frozen take on this popular sunny day drink and it looked absolutely delicious. Now I just needed a reason to make a big pan of this stuff……

Every Wednesday, I have a mama meet up after my stroller fitness class so I decided to make a batch of this to see how it turned out. WOW! just WOW! I followed the recipe to an extent but before serving, I added a special ingredient and I think it made this adult slushie even that much more delicious. The secret ingredient, champagne!!!

INGREDIENTS: 

  • 3 x grapefruits
  • Pulp of 1 grapefruit
  • 1 tbsp of grapefruit rind
  • 1/2 cup of water
  • 1/2 cup of sugar (you might need more, see below)
  • 1 bottle of your favourite rosé
  • 3 sprigs of rosemary chopped.

RECIPE: 

1.Juice three large grapefruits and save the pulp of one.

2. Make the simple syrup. Combine 1/2 cup sugar and 1/2 cup of water in a small pot and bring to boil. Simmer until mixture starts to thicken. Turn your stove off and let it sit to thicken some more.

3. Once the simple syrup starts to thicken, add 1tbsp of grapefruit rind along with 3 sprigs of chopped up rosemary. Let it sit to cool so the flavours get infused. Make sure you allow the syrup to thicken and cool down completely. Mine didn’t thicken with the suggested amount of sugar so I added a bit more and waited again

4. When the simple syrup is completely cooled, strain (the excess bits out) and add the syrup to the grapefruit juice.

5. Combine the bottle of Rosé  (I used Gazela, a portuguese Rosé) and your grapefruit juice/simple syrup mix together.

6. Transfer the mixture to a pan and add the grapefruit pulp. Stir very gently. Add a sprig of rosemary on the top for a pretty visual.

7. Place the pan into the freezer and freeze for 6-8 hours. I left mine overnight so it was ready in the morning.

8. When serving, scoop out and add some champagne into the glass. Voila!

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