‘Frose’ a cool way to sur­vive sum­mer

Northwest Arkansas Democrat-Gazette - - NOTHWEST/TELEVISION - LORRI HAMBUCHEN Lorri Hambuchen is a mem­ber of Lon­don’s In­sti­tute of Wines and Spir­its. Con­tact her at the Arkansas Demo­crat-Gazette, P.O. Box 2221, Lit­tle Rock, Ark. 72203, or email: uncorked@thewine­cen­ter.com

As many of you know, I am a rose fa­natic and I’m al­ways ea­ger to ex­plore my fa­vorite styles of wine. So when “frose,” the coolest sum­mer cock­tail, and our South­ern heat came into my life at the same time, I thought what a bet­ter time to give this re­fresh­ing drink a test?

Frose (fro-ZAY) also known as frozen rose is an adult slushy that com­bines the cool, re­fresh­ing acid­ity and fruiti­ness of rose wine with a fresh fruit, sugar and ice.

When mix­ing any wine into a cock­tail I al­ways ad­vise draw­ing a fine line. Don’t choose the best bot­tle from your cel­lar, but as with any recipe, the qual­ity of the wine will con­trib­ute to the out­come of your cock­tail.

This sum­mer treat can be made ahead and frozen for up to a week. I adapted this recipe from Bon Ap­petit.


1 (750-mL) bot­tle hearty, bold rose (such as pinot noir, caber­net sau­vi­gnon, mer­lot, mal­bec) ½ cup sugar ½ cup wa­ter

8 to 10 ounces fresh straw­ber­ries, hulled and quar­tered

1 cup crushed ice

2 ½ ounces fresh lemon juice

Pour the rose wine into a 9-by-13-inch pan and freeze 6 to 8 hours or un­til al­most solid. The al­co­hol will keep it from freez­ing com­pletely.

Mean­while, in a medium saucepan bring the sugar and ½ cup wa­ter to a boil; cook, stir­ring con­stantly, un­til sugar dis­solves. Add straw­ber­ries and re­move from heat. Let this mix­ture sit for 30 min­utes to in­fuse syrup with straw­berry flavor. Strain the mix­ture (do not press on solids) with a fine mesh sieve into a bowl. Cover and re­frig­er­ate un­til cold, about 30 min­utes.

Us­ing a large fork, scrape the frozen rose into a blender. Add lemon juice, the straw­berry syrup and 1 cup crushed ice. Puree un­til smooth. Trans­fer blender jar to freezer and freeze un­til mix­ture is thick­ened to about the con­sis­tency of a milk­shake, about 30 min­utes. Blend once more un­til slushy. Di­vide into glasses and serve. To add a spe­cial touch, serve in mar­tini, hur­ri­cane or mar­garita glasses and dip the rim of your glass in sugar for an added sparkle.

Makes 4 to 6 servings.


2016 Crios Mal­bec Rose, Ar­gentina (about $10 re­tail)

2016 Montes Cherub Rose, Chile (about $14 re­tail)

2016 Calcu Rose, Chile (about $15 re­tail)

2016 Bodega Nor­ton Rose, Ar­gentina (about $13, re­tail)

2016 Con­cha y Toro Fron­tera Rose, Chile (about $10 re­tail)


2016 Hog­wash Rose, Cal­i­for­nia (about $18 re­tail)

2014 Elk Cove Pinot Noir Rose, Ore­gon (about $17 re­tail)

2016 Presqu’ile Vine­yard Rose of Pinot Noir, Cal­i­for­nia (about $20 re­tail)

2006 Turkey Flat Rose, Aus­tralia (about $18 re­tail)

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