Ingredients
- 375ml Trefethen S.I.N. Rosé (as cold as possible)
- 1 pt strawberry sorbet (cut into chunks the same size as your ice and keep frozen) *NOTE : fresh strawberry puree may be substituted in the same quantity
- ½ -1 cup ice cubes
- 1 Tbsp rhubarb syrup
For Syrup
- 1 stalk fresh rhubarb, washed, peeled, and cut into 1-inch pieces (about ¼ cup)
- 1 cup raw sugar
- 1 cup water
- 1 piece fresh lemon peel
Fresh strawberries for garnish
Procedure
- 1Place all the syrup ingredients into a non-reactive pot and bring to a simmer. Allow to simmer until the rhubarb is fully cooked and infused into the sugar water, about 20 minutes. Strain through a fine sieve and chill syrup completely. Extra can be stored and used later.
- 2For frosé: Working quickly, place rosé, strawberry sorbet, and syrup into a blender and blend on high speed until well mixed. Add ice as needed to create your ideal texture. Serve with fresh strawberries in your favorite chilled glass. Happy Cooking!
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