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Roasted strawberry frosé cocktails

Almost too pretty to sip, this fruity frozen cocktail doubles as a drink and a palate cleanser. - by Ellie Vernon
  • 07 Aug 2019
Roasted strawberry frosé cocktails
Andre Martin
Prep: 15 Minutes - Cook: 30 Minutes - Serves 6
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Almost too pretty to sip, this fruity frozen cocktail doubles as a drink and a palate cleanser.

Ingredients

750ml bottle rosé

250g punnet strawberries, hulled, halved, plus extra 2 to garnish

2 Tbsp caster sugar

12 raspberries

40ml Frangelico (optional)

½ 180g packet rose-flavoured Persian fairy floss

Edible flowers, to garnish

Method

  1. Pour rosé into a large zip-lock bag and seal. Freeze overnight. 

  2. Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Put strawberries on a small oven tray or in a cake tin about 20cm x 20cm, and sprinkle with sugar. Cover tightly with foil and bake for 20 minutes. Remove foil and bake, uncovered, for a further 8 minutes or until mixture is jammy. Set aside to cool to room temperature. Transfer to a bowl and refrigerate until ready to serve. 

  3. Just before serving, thread raspberries and extra strawberries, quartered, onto 6 skewers.

  4. Tap frozen rosé on the kitchen bench to roughly break up, then transfer to a blender. Add strawberry mixture and Frangelico (if using), then process until the consistency of a slushie.

  5. Pour frosé into 6 chilled champagne coupe glasses, garnish with fairy floss, berry skewer and edible flowers. Serve immediately. 

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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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