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.
- 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
- 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.