The best Frosé recipe..Ever!

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Frosé has been HUGE in the US and Australia already last season and it is about to make landfall in the bars and cool places of London and Europe.  Basically a frozen Rosé and red fruit slushy, it’s just perfect for a hot evening, with all the delicious Rosé aromatics and the fun of a Cocktail rolled into one.  Here is a simple but super tasty version absolutely anyone can make:

  • Clean a punnet (250g) of strawberries and freeze overnight (or buy frozen strawberries)
  • Take a bottle of Mirabeau Classic and freeze 3 hours before you plan to make your Frosé
  • Pour the Rosé into a blender
  • Add the frozen berries
  • Squeeze in half a lemon
  • Sweeten with sugar syrup to taste (I use between 80 and 100ml)
  • Blitz until really smooth

Serve immediately in a large glass and decorate with a sprig of mint and a Cocktail straw!

Jeany Cronk
The author: Jeany Cronk

Jeany Cronk, foremost wife and mother of three Cronklets, lends an ear to endless wine conundrums contemplated by her other-half and works on the Mirabeau look and feel. Her big passions are interior design, the French way of life and of course the inspirational flavours and food of Provence.

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