Shiraz Frosé

750ml bottle Balance Shiraz Rose

715ml lemon juice

65g sugar

130g strawberries (quartered)


Pour Balance Rosé into a pan and freeze until almost solid, approximately 6 hours.

Bring sugar and 120ml water to a boil in a medium saucepan and stir until dissolved.

Remove from heat, add strawberries and leave for 30 minutes to infuse syrup with strawberry flavour.

Strain through a fine-mesh sieve into a small bowl, cover and chill for another 30 minutes.

Scrape rosé into a blender, then add lemon juice, strawberry syrup, crushed ice and purée until smooth.

Freeze blended mixture until frosé is thickened, roughly 35 minutes.

Blend again until frosé is slushy, divide among glasses and serve.

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