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
- 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.
- 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.
- 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.
- Blend again until frosé is slushy. Divide among glasses and serve.