A Domestikated Twist on the Frosé
I had no problem jumping on the rosé bandwagon. A nice glass of wine is the perfect compliment to a date night, girls’ night out, or a relaxed evening. But this summer is also starting to get hot as heck and I love myself a good frozen/slushy type drink (non-alcoholic included). I loved the frosé I had at a restaurant, but I don’t get out enough to order them often, so I went searching for one I could make at home (I’ve got a moms’ bunco group forming and I wanted to be inspired). Enter Kate van Geldern Bowler of Domestikated Life who shares her Berry Rosé Granita with us. While not a traditional frosé (she says she “got a little bit impatient as the wine was freezing . . . [and] decided to dig in while it was still in it’s slushy frozen state,”) she says it turned out to be a sweet granita dessert “with rosé flavors coming through.” Sounds perfectly delish to me. Thank you Kate! Here’s how you can check it out yourself.
BERRY ROSÉ GRANITA
- 1 Cup of Berries (Raspberries, Strawberries)
- 3 Tbsp of White Sugar
- ½ Cup of Water
- 1 Bottle of Rosé Wine
- Add berries, sugar and water to a mixing bowl, and mash until combined.
- Let the mixture sit for about 30 minutes to extract the juices from the fruits and then strain the berries through a mesh strainer to extract all of the liquids.
- Combine the strained berry liquid with one bottle of rosé wine and pour the liquids into a rimmed quart sheet pan.
- Freeze the berry-rosé mixture; every 30 minutes remove the tray and use a fork to scrape the mixture and break up any large ice chunks.
- Repeat the process 5-6 times until the texture resembles and icy slush; serve immediately and garnish with fresh berries.
For more from Kate van Geldern Bowler (amazing!), visit Domestikated Life