Adelaide Matte
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It’s been a while since I’ve posted a cocktail recipe but since it has been hot as blazes, I thought it was time for a nice frozen concoction. Recently I went for drinks with some ladies from work and one in our group suggested a local watering hole that served, Frose…frozen Rose wine.

Was it 5 0’clock yet? We were out the door in a flash. The bar wouldn’t share their recipe only to say that they made it in their ice cream maker. Well not to be undeterred I went about  trying a few different recipes on a few willing guinea pigs (It wasn’t hard to find volunteers).

I like my wine, especially in the summer, on the sweet side so I tend to go for a sweeter rose.  So the first round was made in my Cuisinart Ice Cream Maker. I made two batches with different ingredients to see if one worked better than the other. Both were good but melted really quickly and took a really long time to freeze. Apparently alcohol is really hard to freeze.

But we are all about making life easier and to be honest after coming in from work who wants to wait an hour until the rose freezes. So here came round two and more guinea pigs. This time I simply took a bottle of Rose and poured into the blender and then added ice all the way to the top. Next I added simple syrup (probably about 1/4 of a cup but that depends on how sweet you want it) and gave it a blend. This one got rave reviews and plus it was a lot easier to make and just the right amount of “freeze”.

Pour in a wine glass and add a garnish and there you go…Frose, the perfect summer cocktail.



Frose Recipe:

1 bottle of Rose

Lots of ice

Simple syrup :(1 cup of sugar; 1 cup of water; heat over medium low heat until sugar dissolves. Once it dissolves, take off heat and allow to cool completely).

Blend together and serve in wine glasses. If the left over frose melts in the blender simply add a little more rose and a little more ice and another round of drinks will be ready in a flash.