Frozé – Helen McGinn

By Helen McGinn
From Saturday Kitchen

Ingredients

• Rosé or white wine: 750ml bottle
• Sugar: 60g/2¼oz
• Fresh raspberries: handful, plus extra to serve
• Lime juice: 1 lime, juice only
• Crushed ice: handful
• Fresh mint: to serve

Method

1. Freeze the wine:
   • The night before (or early morning of) serving, pour the contents of the wine bottle into a deep baking dish and place it in the freezer. The alcohol will prevent it from freezing solid, resulting in a slushy texture.
2. Make the raspberry syrup:
   • In a saucepan, combine the sugar and 60ml (4 tablespoons) of water. Heat gently until the sugar dissolves.
   • Scrunch the raspberries in your hands before adding them to the pan.
   • Turn off the heat and let the raspberries steep while the syrup cools. Strain the syrup into a jug and store it in the fridge if making ahead.
3. Blend the slushy:
   • When ready to serve, scoop the frozen wine into a blender.
   • Add the raspberry syrup, lime juice, and crushed ice.
   • Blend until smooth.
4. Serve:
   • Pour the mixture into coupes or flutes.
   • Garnish with a sprig of fresh mint and/or a raspberry.
   • Serve immediately.