This recipe was first published in Taste magazine.
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Ingredients
Method
1.Place strawberries in a blender and blitz. Add sugar to taste, if the strawberries are too bitter, and blitz again.
2.Mix rosé, vermouth and strawberries together. Pour into a deep dish and place in the freezer.
3.Stir with a fork every 30 minutes until the mixture reaches frozen slushie consistency. Drink.
Note
- Gypsy Caravan co-owner Ryan Clarke says there are a few tricks to take note of, chief amongst them to avoid using crushed ice – it dilutes the frosé! Don’t add water to make it freeze as this will make the final product icy rather than like a slushie. You don’t have to use vermouth either, if you love rosé you don’t need to add anything – you can just freeze it into a slushie.
