Lucky me, I’ve drunk the real deal Frose from Bar Primi an Italian restaurant on the border of NoHo and the East Village in New York.
A recipe borne out of curiosity, the general manager of the Bar wondered what would happen if rosé wine was poured into a slushie machine.
The exact quantity of each ingredient is a closely kept secret but involves rosé, Rosato Vermouth and strawberries. A series of slushie machines now serve hundreds of litres of this pink, iced wine. Summer isn’t over until the clocks go forward and this stuff gives you the best head-freeze ever.
You too can recreate frosé at home with a bottle of the pink stuff, a handful of strawberries, some grenadine syrup and a little homemade sugar syrup.
You’ll need a couple of plastic containers, a freezer and a blender. I tried this with ice cubes and found that it was easier to blend larger pieces of ice than smaller ice cubes.
There are plenty of recipes out there, but this is mine. Tried. Tested and loved.
Take equal parts of white sugar and water 100g/100ml. Boil together until the sugar just dissolves. Keeps in a small bottle in the fridge for up to 1 month.
Bottle of rosé wine – I used two different rosé from Aldi.
1 tbsp sugar syrup
2 tbsp Grenadine syrup (I used Teisseire brand)
Handful of fresh strawberries and extra for garnish
Four wine or champagne glasses and straws
Pour your wine into two plastic containers and freeze.
Leave the containers in the freezer for at least 12 hours for the wine to freeze. Add the frozen rosé to a blender, along with the strawberries and other liquid. Blend. Tip into glasses.
Cut a strawberry and place on the side of the glass with a little mint. Serve.