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Rhubarb Mint Frosé
Prep Time 10 minutes
Cook Time 16 minutes
Freeze Time 6 hours
Total Time 26 minutes
Servings 4 Drinks
Ingredients
- 1 cup white granulated sugar
- 1 cup water
- 1 cup chopped rhubarb trimmed and chopped into pieces
- 2 tablespoons chopped fresh mint plus a few leaves for garnish
- 1 teaspoon lemon juice
- 1 bottle 750 ml of dry rosé
- 2 ice trays
Instructions
Make the rhubarb mint syrup:
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Place the sugar and water in a small saucepan and bring to a boil.
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Add the fresh rhubarb pieces and mint. Cook for 15 minutes or until the rhubarb has completely softened.
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Strain the mixture through a cheesecloth back into the saucepan. Stir in the lemon juice and Let cool completely.
Make the Frosé:
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Pour 1 cup of the rhubarb mint liquid into a large pitcher.
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Add the entire bottle of the rosé into the pitcher. Stir to combine.
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Carefully pour the mixture into ice cube trays and freeze for 6 hours or overnight, until cubes are solid.
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Place the cubes in a blender, Nutri-Bullet or food processor and blend until slushy.
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Pour into glasses, garnish each with a mint leaf and serve.