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Rose, Pomegranate and Raspberry Frosé

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time

Ingredients

6 total
  • 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

2 steps

  1. 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.

  2. 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.