During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking. 

Strawberries are coming into season, and there are more ways to enjoy them than strawberry shortcake or strawberry jam. Though being quarantined is a great opportunity to spend time in the kitchen making jams and canning, we shouldn’t ignore the spring weather and our urges to spend evenings outdoors enjoying a cocktail or two. Skip jamming, break out the blender, and treat yourself to this quick and easy frosé recipe that is more than just the classic frozen wine treat. This recipe can easily be adapted to use any berry; blackberries and raspberries are a great substitute. And if you don’t have rosé, pinot grigio or pinot gris can work as well. —Justin Burke

 

Ingredients 

1 batch simple syrup (recipe follows)
1 pint strawberries
1 bottle rose
1 lemon, juice and zest

Directions

1. Using a blender, combine all ingredients and blend until smooth. Pour mixture through a fine mesh sieve into a freezer-safe, sealable container. Freeze for at least 12 hours. 
2. Remove from the freezer and break it up with a large spoon until it’s a slushy consistency. If frozen solid, pulse in a blender on the ice setting until preferred consistency. 
3. Serve in a cup or dessert glass and garnish with a lemon wedge. 

Note: To make simple syrup, combine 3 cups sugar and 2 cups hot water. Stir until syrup is clear and the sugar is completely dissolved. 

 

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