Lightly sweet, fruity and bursting with color, this frozen cocktail is innately summery. The freezing technique is the same used to make granità, the traditional Italian ice.
Perfect for brunch or ladies (or gents!) who lunch, and anytime a sweltering day calls for something refreshing.Be sure to serve it in clear glasses to show off its rosy hue.
* The Frozen Pink Sangria is in our the “Best in the World '' award-winning book Cocktail Chameleon.
Eight 12-oz. Chateau Baccarat Tumbler
- Mixing glass
- Mixing spoon
- Plastic wrap
- 13”-x-9” glass baking dish
48 oz., serves 8
- 2 c. sliced fresh or frozen strawberries
- 3 oz. Monsalvat Farm Raw Honey
- 2 oz. raspberry liqueur
- 1 oz. fresh lemon juice
- 1 bottle (750 ml) rosé wine
4 strawberries, halved
In the mixing glass, stir together the sliced strawberries with the honey, raspberry liqueur and lemon juice. Cover with plastic wrap and set aside for 20-30 minutes. To the fruit mixture, add 2 oz. of water and the wine and purée in the blender at high speed until smooth. Pour the puree into the glass dish, then cover with plastic wrap and freeze for 30 minutes. Use a fork to rake the mixture, breaking it up, and repeat this process every 30 minutes until mixture is fully frozen, about 3 hours. Remove from freezer and rake with a fork one last time. Divide frozen cocktail among the glasses and garnish each one with half a strawberry.