Serves 4
Ingredients:
1 750-ml bottle of rosé
1 pint strawberries, stemmed and hulled
1 tablespoon sugar
3 ounces orange liqueur, such as Cointreau or Grand Marnier
Ice cubes as needed
Optional garnish: ½ ounce freeze-dried strawberries, 2 teaspoons sugar, sliced fresh strawberries
Directions:
- Pour rosé into ice cube trays and chill for at least 4 hours or overnight.
- Place strawberries in a blender and sprinkle with 1 tablespoon sugar. Allow berries to stand for 10 to 15 minutes, until they start to release some juices.
- Pulverize the freeze-dried strawberries in a spice grinder. Combine with 2 teaspoons sugar, and use the mixture to rim your glasses.
- Add liqueur and rosé ice cubes to the strawberries in the blender, along with 4 to 6 regular ice cubes. Blend until just combined. Pour into glasses and garnish with sliced berries.
— Jennifer Graue
