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Author Notes: This is a variation on this summer's hottest trend: frosé (or frozen rosé, if you haven't heard of it). Instead of a slushy, this is more of an Italian ice consistency, perfect for scooping into pretty dessert dishes. It needs some stirring time in the freezer, so mix it all up in the early evening the day before you'd like to enjoy it.. —Amanda Gibson
cup rosé wine
handful of blackberries
cup simple syrup (plain or infused with mint or basil, if you like)*
tablespoons lemon or lime juice
- With a muddler or the handle of a wooden spoon, smash the blackberries in a mug or jar.
- Pour them into a strainer over a bowl or measuring cup and pour the rosé over the blackberries.
- Discard the blackberry pulp or reserve for another use. Add lemon juice and simple syrup and stir.
- Pour into a freezer-safe container and freeze. Every 2-3 hours, take it out and mush it up with a fork, ensuring slushy, soft crystals. If you forget about it, you'll just have to work a lot harder to scrape it up at serving time, but it will nevertheless be delicious.
- Right before serving, scoop into pretty glass dishes and garnish with mint or basil, if you like. *If you don't have simple syrup on hand, mix 1 cup water with 1 cup granulated sugar in a small saucepan and heat until just boiling, turn down to a simmer and simmer for 3 minutes. Turn off the heat and add basil or mint and let cool. Strain into a jar and keep refrigerated for up to one month.
- This recipe was entered in the contest for Your Best No-Bake Desserts