Here’s a good idea! Make a Rosé Slushy!
on 21/07/15 at 10:24 amUncategorized, Wine
This recipe comes to us from barman Jeff Banks at Atlanta’s French brasserie The Luminary.
Try it! You’ll love it!
1 bottle of rosè
2oz Lemon Juice
Splash of Bugey-Cerdon Rosè (or other dry, sparkling rosé)
Combine all of the ingredients together in a freezer-safe container. To achieve proper “slushy” consistency, we advise using an ice cream maker according to the manufacturer directions. If you don’t have an ice cream maker, freeze the ingredients in ice cube trays. Once frozen, put in blender and mix until you receive your desired consistency. Top with a floater of rosè and garnish with
a lemon peel. Serve with a spoon. Sigh.