Rose, Pomegranate and Raspberry Frosé
By OcadoLife
Published on 13 July 2022
For a cool new way to serve wine this summer, try the slushie-inspired Rose, Pomegranate and Raspberry Frosé. Created by food stylist and writer Emily Jonzen, it blends rosé wine with tangy pomegranate juice and sweet raspberries, while rose water picks up on the wine’s floral notes. For a light, iced summery dessert, forget the final blitz and serve as a granita instead. Time and servings
15 minsTotal time
6Servings
15 minsPrep time
Ingredients
- 1 x 75cl bottle rosé (we used a pale grenache rosé; check wine is vegan if required)
- 200 ml of pomegranate juice
- 150 g of raspberries, plus extra to serve
- 2 tsp of rose water
- 1 tbsp of agave syrup, or to taste
- 2 tsp of dried rose petals (optional)
Method
Step 1
Put the wine, half the juice, the raspberries and rose water in a blender; blitz until smooth. Strain through a fine-mesh sieve into a freezer-proof container and sweeten to taste with agave syrup. Freeze for 6 hrs, or overnight.Step 2
Break up the frozen mixture with a fork and blitz again with the remaining juice until combined but slushy. Pour into glasses; serve immediately, topped with raspberries and rose petals, if using. Pop leftovers back in the freezer for a second round. Use within 1 month.