Frosé (a.k.a. Frozen Rosé) · Faith Middleton's Food Schmooze
When it comes to one of the more ubiquitous portmanteaus in cocktails— frosé, aka frozen rosé—summertime is the right time to break out the blender.
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Cooking tools:
- Blender
- Glass
- Chef's knife
- Cutting board
Ingredients
- 4 ounces dry rosé wine
- 1 ounce Giffard Pamplemousse
- 3/4 ounce fresh lemon juice
- 1 cup crushed ice
- 1/2 ounce Campari ((optional))
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