Bintu Hardy | Recipes From A Pantry
(3 cups) bottle of rose shiraz wine
For the strawberry syrup
(0.5 cup) sugar
(0.5 cup) water
hulled and sliced
Squeeze of lemon juice
Ice cubes to your taste.
Freeze the wine:
Freeze the wine overnight (preferable in ice cube trays).
For the strawberry syrup:
Make the syrup by combining the sugar and water in a saucepan over medium heat till the sugar is dissolved. Then switch off the heat, and add in the strawberries and leave till cool.
Then blend into a smooth syrup and chill for at least 1 hr but preferably overnight.
Make the strawberry frosé:
Add all the ingredients including the lemon juice into a blender and blend into a slushy consistency before serving
Adapted from the Jacob’s Creek frosé recipe.