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Note that the Rosé will lose some of its colour during the freezing process. This cocktail is ideal for hot South African summers.


  • 750ml Bottle Rosé
  • ½ Cup sugar
  • 250g Strawberries
  • 15ml Lemon juice
  • Mint leaves


  1. Chill Rosé in the freezer until almost frozen solid (it won’t completely freeze due to the alcohol), for at least 6 hours. Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes.
  2. Add strawberries, remove from heat, and let sit for 30 minutes to infuse syrup with strawberry flavour. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
  3. Scrape rosé into a blender. Add lemon juice, strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
  4. Blend again until frosé is slushy. Divide among glasses and serve.