Rosé Strawberry Le Parfait Jar Slush
By Rebecca White, A Pleasant Little Kitchen
Images
Serves
Makes 1 drink
Ingredients
- 6 oz Rosé wine
- 5 tablespoons strawberry puree (see recipe below)
- 3 teaspoons simple syrup (see recipe below), chilled
- Splash of Grand Marnier
- Strawberry Purée:
- 16 oz strawberries, leafy ends removed
- 2 tablespoons simple syrup
- Simple Syrup:
- 1 cup sugar
- 1 cup water
Procedure
Easy and fun to make, these jar slushes are the perfect drink for a hot summer day. Pureed strawberries, rosé wine and simple syrup are placed in 12.2 oz Le Parfait jars and frozen until slushy. A splash of Grand Mariner tops this chilled beverage for a sweet citrus note.
Fill a Le Parfait 12.2 ounce jar with the rosé, strawberry purée and simple syrup (see instructions for making both below). Seal tightly with the lid. Shake and place in the freezer.
Every 45 minutes shake the mixture until a slush like consistency develops (about 3 to 4 hours).
Before serving, top with a splash (or two) of Grand Marnier. Serve with a straw.
To make the Strawberry Purée: With a knife, cut the strawberries in half. Place both ingredients into a food processor and purée until the fruit is a smooth, soup-like consistency. Place in the fridge and chill before using.
To make the Simple Syrup: Place the ingredients into a sauce pan and cook on low heat until the sugar is dissolved. Stir occasionally. Remove from heat, bring to room temperature and then refrigerate in an airtight container.
Fill a Le Parfait 12.2 ounce jar with the rosé, strawberry purée and simple syrup (see instructions for making both below). Seal tightly with the lid. Shake and place in the freezer.
Every 45 minutes shake the mixture until a slush like consistency develops (about 3 to 4 hours).
Before serving, top with a splash (or two) of Grand Marnier. Serve with a straw.
To make the Strawberry Purée: With a knife, cut the strawberries in half. Place both ingredients into a food processor and purée until the fruit is a smooth, soup-like consistency. Place in the fridge and chill before using.
To make the Simple Syrup: Place the ingredients into a sauce pan and cook on low heat until the sugar is dissolved. Stir occasionally. Remove from heat, bring to room temperature and then refrigerate in an airtight container.
Rosé Strawberry Le Parfait Jar Slush
By Rebecca White, A Pleasant Little Kitchen
Serves
Makes 1 drink
Ingredients
- 6 oz Rosé wine
- 5 tablespoons strawberry puree (see recipe below)
- 3 teaspoons simple syrup (see recipe below), chilled
- Splash of Grand Marnier
- Strawberry Purée:
- 16 oz strawberries, leafy ends removed
- 2 tablespoons simple syrup
- Simple Syrup:
- 1 cup sugar
- 1 cup water
Procedure
Easy and fun to make, these jar slushes are the perfect drink for a hot summer day. Pureed strawberries, rosé wine and simple syrup are placed in 12.2 oz Le Parfait jars and frozen until slushy. A splash of Grand Mariner tops this chilled beverage for a sweet citrus note.
Fill a Le Parfait 12.2 ounce jar with the rosé, strawberry purée and simple syrup (see instructions for making both below). Seal tightly with the lid. Shake and place in the freezer.
Every 45 minutes shake the mixture until a slush like consistency develops (about 3 to 4 hours).
Before serving, top with a splash (or two) of Grand Marnier. Serve with a straw.
To make the Strawberry Purée: With a knife, cut the strawberries in half. Place both ingredients into a food processor and purée until the fruit is a smooth, soup-like consistency. Place in the fridge and chill before using.
To make the Simple Syrup: Place the ingredients into a sauce pan and cook on low heat until the sugar is dissolved. Stir occasionally. Remove from heat, bring to room temperature and then refrigerate in an airtight container.
Fill a Le Parfait 12.2 ounce jar with the rosé, strawberry purée and simple syrup (see instructions for making both below). Seal tightly with the lid. Shake and place in the freezer.
Every 45 minutes shake the mixture until a slush like consistency develops (about 3 to 4 hours).
Before serving, top with a splash (or two) of Grand Marnier. Serve with a straw.
To make the Strawberry Purée: With a knife, cut the strawberries in half. Place both ingredients into a food processor and purée until the fruit is a smooth, soup-like consistency. Place in the fridge and chill before using.
To make the Simple Syrup: Place the ingredients into a sauce pan and cook on low heat until the sugar is dissolved. Stir occasionally. Remove from heat, bring to room temperature and then refrigerate in an airtight container.