Friday Frosé Float
It's Friday (hoo-fucking-ray) and what better way to embrace the beautiful rays of daylight saving sun that's still out when you trudge home from work spent after a way too long week (there's got to be some pay back for the sleep shattering body clock ruining change), than to get yourself a perfectly pretty pink glass of Frosé and kick back.
So how do you get on the Frosé fan train? Easy, over the next three Fridays I'll share three super simple but tantalisingly delicious Frosé recipes.
Pro-tip: get a head start by preparing the sorbet on Thursday night
Friday Frosé Floats
2 bottles of Rosé (I chose one with notes of Rosewater, Strawberries and Cream)
1 teaspoon Rosewater
250 grams Strawberries
1 cup Caster Sugar
1/2 cup Water
How to get it in your glass
First prepare the sorbet
Chill both bottles of Rosé.
Destem the strawberries and cut in half, place in a small saucepan over medium heat with the rosewater, caster sugar, water. Stir continuously until the sugar dissolves, remove from heat and allow to completely cool.
Stir through one bottle of Rosé and either freeze using an ice-cream maker or place in a sealable container and freeze overnight.
Scoop and serve
Once the Sorbet has fully frozen place a generous scoop into a champagne coupé or other fancy feeling glassware and then use the remaining chilled bottle of Rosé to half fill the glass and enjoy.
Now all you need is somewhere peaceful to put those aching feet up and enjoy the perfectly pretty pink frosted goodness.
and if you can't find that noise cancelling headphones are a pretty awesome second best.
Bonus hint: The sorbet alone is an absolutely decadent after dinner treat any time you're not feeling like a float .