Frosé (frozen rosé wine) blended with teapigs Super Fruits tea to make a refreshing summer cocktail.

Drinks with friends in the summer sunshine lends itself to pretty coloured drinks so why not make your guests smile as soon as they arrive when you present them with a Frosé.  Refreshingly cool and enriched with berry fruits as you chat and catch with your friends up after being apart for way too long. 

To induce the summery vibe this frozen rosé, pepped up with a deeply flavoured super fruits syrup adds a sense of fun to any gathering.  This syrup also adds a depth of flavour to the wine that may be lost in the freezing.

When the sun is shining and the conversation heads towards non-stop giggles and excited chatter then taking a moment to enjoy this cooling drink will make you long for your party to never end.

The herbal tea I used is from teapigs because when it comes to tea I want quality.  I want flavour and I want whole leaf, whole berries, spices or flowers and none of the dusty anonymous stuff you find in lots of other tea bags.  This means the blending process is part of the ritual of tea making, which means even before you taste the tea, the smell hits you taking you to another place.

A memory maker of a drink that will be made at every party, every gathering and every event but will always be a drink that makes you smile.

Frosé (Frozen Rosé Wine) with Super Fruits Syrup

1 bottle rosé wine

1 lemon, juiced

75ml sweet vermouth

1 large handful of ice cubes, crushed

Syrup:

½ cup water

2 teapigs Super Fruit teabags

½ cup sugar

225g mixed fruits such as raspberries, strawberries and raspberries

Pour the wine in to ice cube trays if you have enough or into several containers that will allow you to pour a shallow amount of the wine as this will help you transfer into the blender/food processor.  Freeze for 4-6 hours or overnight.  The wine won’t fully freeze due to the alcohol content.

For the syrup – place water and sugar in a saucepan and allow to heat gently to dissolve the sugar.  Add the teabags then fruit and slowly bring to the boil.  Simmer for 5 minutes and then remove from the heat and allow to cool.  Strain and place in the fridge until needed.

Place your glasses and serving jug in the fridge so they keep as cool as possible.

Remove the wine from the freezer and blitz in a blender or food processor until mushy like a slushie drink.  Add the lemon juice, vermouth, crushed ice cubes and finally about 100ml of the syrup (any leftover syrup is delicious in a G&T or a splash in a glass of fizz).

Place the blended cocktail in the jug and you are ready to go.

Note: You can make this all in advance and keep in a container in the freezer until your guests arrive.  Again, the alcohol in the wine and the vermouth will ensure it isn’t too frozen but you may need to pep up with more fruit.

Disclaimer: this is a sponsored post.

Should you wish to buy teapigs Super Fruit tea click HERE for link to online shop.

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