Wednesday, June 8, 2016

School's been out of session for more than a month, and while I'm still frequenting the library on a regular basis, I can't resist the occasional summer treat—a late afternoon stroll, a vanilla soft-serve with rainbow sprinkles, or a rosé slushy. My favorite recipe, which manages to strike the perfect balance between sweet and tart, is below! 


1 bottle dry rosé
3 oz simple syrup
3 oz freshly squeezed lemon juice

Freeze 1 bottle of rosé in an ice cube tray overnight (I highly recommend a silicone tray). Combine frozen cubes, syrup and lemon juice in a blender and blend until smooth. 
Garnish with lemon twists or strawberry slices.


Image from W&P Design.


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