A few summers back – an especially scorching one from what I remember – a pink frothy frozen libation swept the country and, seemingly overnight, every restaurant and bar had their own version of blush colored concoctions to please the masses.
With the rising temps, the feverish interest in all things rosé, and the perfect portmanteau of frozen + rosé, the stars aligned and Frosé was born.
Three years later, the trend seems to have slightly chilled (sorry!). The interest has dipped partly because people were finding out that many of these frozen versions of wine cocktails contained far more sugar than expected. As many of us know, massive amounts of sugar combined with wine and hard alcohol results in a super slushie sized hangover the next day. Talk about brain freeze!
The beautiful thing about this adult slurpee, however, is it doesn’t even need all that sugar. I mean, it has blended fresh fruit and juice in it, so you can practically treat it like a smoothie…with wine!
I really took that idea to heart and even added a powerful boost of Argentine Yerba Mate tea for my version of Yerba Mate Frosé. Welcome to your summer future, guys.
As a resident recipe creator for Argentine Yerba Mate, I’ve mentioned my love of using Argentine Yerba Mate before as a cocktail ingredient, not only because of its tea-like flavor profile, but also because of its many health benefits – vitamin C, zinc, potassium, and a bunch of powerful antioxidants – even more than green tea.
For this recipe, I created a simple yerba mate tea syrup for that bit of sweetness and earthy depth of flavor.
We’re on the other side of Memorial Day weekend, June 8 is National Rosé Day, and there is no better time than the present to ready those blenders, chill TF out of your favorite dry rosé, and commit this recipe to memory for all of your al fresco fetes!
Yerba Mate Frosé
1 Bottle Full-bodied Dry Rosé Wine
1/4 cup Argentine Yerba Mate Simple Syrup*
2 cups Frozen Strawberries
2 oz Fresh Lemon Juice
1 cup Ice
Pour bottle of Rosé Wine into ice cube trays and freeze 6-12 hours. Once frozen, combine rosé cubes in a blender with the simple syrup, strawberries, lemon juice, and about a cup of ice. Blend until it is a smooth, slushie like consistency. Serve with fresh, edible flowers.
* Steep one cup of Argentine Yerba Mate and strain. Add steeped Yerba Mate liquid to a small saucepan with one cup sugar. At medium-high heat, whisk until sugar dissolves. Remove from heat, and cool to room temperature, about 30 minutes. Store in an airtight container in refrigerator up to 2 months. (good for about two batches of Yerba Mate Frosé)
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