Frosé all day with te Pa

Just when you thought Rosé couldn't get any better, we've created a delightful frozen Rosé for you to try.

Here at te Pa HQ, we're huge Rosé fans.

We've got two different Rosé wines - our flagship te Pa Rosé which is made from 100% Pinot Noir grapes for an intense berry flavour and rich colour, and our new Pa Road Rosé, which is created with 90% Pinot Noir and 10% Pinot Gris for a fruity, floral lift. 

We recently created a sublime frozen Rosé, using our 2015 te Pa Rosé and a simple recipe from Bon Appetit Magazine. Here it is below - give it a try and let us know how you go, and head over to Bon Appetit's website for the original recipe. 

Ingredients 

  • 1 750 ml bottle hearty, bold Rosé (such as a Pinot Noir Rosé)
  • ½ cup sugar
  • 1 cup of fresh or frozen strawberries or raspberries, hulled and quartered
  • 30 ml fresh lemon juice
  • Mint for garnish 
  • Preparation
  • 1. Pour rosé into a cake tin and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
  • 2. Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries or raspberries (fresh or frozen), remove from heat, and let sit 30 minutes to infuse syrup with the berry flavor.
  • 3. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
  • 4. Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
  • 5. Blend again until frosé is slushy. Divide among glasses. Garnish with fresh or frozen berries and a sprig of mint. 
  • Pro tip: Rosé can be frozen 1 week ahead.

 

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