SUMMER FROSÉ
Cool off with a refreshing cocktail
BY MC
FEW THINGS BEAT SITTING OUTDOORS in the summer listening to the water lap the sides of the pool or ocean waves crash onto the shore. A tasty cocktail can help you cool off and make such evenings even more relaxing.
ROSÉ IS TAILOR MADE FOR WARM EVENINGS. With its pretty pink hue and delicate flavour, rosé can feel as if the essence of summer has been bottled. Recently, a frozen rosé drink dubbed “frosé” emerged and made rosé even more popular. Summertime refreshment has never been the same. There are different variations of frosé. Some concoctions pour rosé over sherbet while others mix the wine with vari- ous liqueurs before freezing. This “Best Frosé Recipe,” from husband-and-wife home-cooking experts Sonja and Alex Overhiser, is frosé at its most basic — without skimping on flavour. Keep in mind that this mixture takes six hours to freeze, so prepare accordingly if you will be serving guests.
Summer Sangria Adapted from Spain: Recipes for Olive Oil and Vinegar Lovers, by Emily Lycopolus (2018). INGREDIENTS: 2 oranges 2 peaches 1 handful blackberries 1/4 cup Frescolio Grapefruit White Balsamic Vinegar 1/2 cup rum 1 bottle red wine Pinot Noir works well 2 cups soda water or ginger-ale, if you prefer a sweeter taste INSTRUCTIONS 1. Slice the oranges into rounds and the peaches into wedges. Spread all the fruit in the bottom of a 9x13 glass baking dish. 2. Drizzle the fruit with the balsamic and rum. Cover the dish with plastic wrap and allow the fruit to soak for at least one hour, or up to overnight.
Best Frosé Recipe
INGREDIENTS: 1
and fully combined. Then pour the mixture through a strainer and into a covered baking dish. 4. Transfer the baking dish to the freezer and freeze at least 6 hours or overnight. The alcohol in the mixture will keep it a slushy texture instead of freezing solid. Blend the mixture again until it comes to a fluffy texture. 5. To serve, place the blended mixture into a glass. Then pour a splash of rosé into each glass (this step is important: it gives the final texture and brings in the character of the rosé). If de- sired, garnish with strawber- ries and serve.
750 ml bottle of favourite rosé wine (one you like to drink) large strawberries (about 1 1/2 cups ripe strawberries, halved), plus more for garnish tbsp honey (or maple syrup for vegan)
A FRUITY SUMMER SIPPER!
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3. Just before serving, pour the fruit and any juices into a large pitcher. Fill the pitcher with wine and stir well. 4. Serve in glasses with ice cubes, and a splash of soda water. This sangria is best enjoyed the day it’s made. Recipe Notes This recipe uses our Grapefruit White Balsamic. You could use any of the following balsamics for a different taste: • Cranberry Pear White Balsamic • Green Apple White Balsamic • Peach White Balsamic • Honeybell Orange White Balsamic
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INSTRUCTIONS: 1. Open the rosé and pour 2/3 cup into a glass mea- suring cup; set aside for when serving. 2. Remove the tops of the strawberries and cut them in half. 3. In a blender, blend the remaining rosé, strawber- ries and honey until smooth
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SAVOUR MANITOBA | SUMMER 2026 | 37
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