Serves 2-4
Ingredients:
375ml Trefethen S.I.N. Rosé (as cold as possible)
1 pt strawberry sorbet (cut into chunks the same size as your ice and keep frozen) *NOTE : fresh strawberry puree may be substituted in the same quantity
½ -1 cup ice cubes
1 Tbsp rhubarb syrup
For Syrup
1 stalk fresh rhubarb, washed, peeled, and cut into 1-inch pieces (about ¼ cup)
1 cup raw sugar
1 cup water
1 piece fresh lemon peel
Fresh strawberries for garnish
Procedure:
Place all the syrup ingredients into a non-reactive pot and bring to a simmer. Allow to simmer until the rhubarb is fully cooked and infused into the sugar water, about 20 minutes. Strain through a fine sieve and chill syrup completely. Extra can be stored and used later.
For frosé: Working quickly, place rosé, strawberry sorbet, and syrup into a blender and blend on high speed until well mixed. Add ice as needed to create your ideal texture. Serve with fresh strawberries in your favorite chilled glass. Happy Cooking!
