Frosé

材料

調製步驟

步驟 1 將玫瑰紅酒倒入 13x9 吋烤盤，冷凍至幾乎凝固（因含有酒精，不會完全固化），至少 6 小時。 步驟 2 同時，將糖與 ½ 杯水倒入中號湯鍋中煮沸；持續攪拌煮至糖溶解，約 3 分鐘。加入草莓，離火，靜置 30 分鐘讓糖漿吸收草莓風味。用細孔濾網過濾至小碗中（切勿壓榨固形物）；蓋上蓋子冷藏至冷卻，約 30 分鐘。 步驟 3 將玫瑰紅酒刮入果汁機。加入檸檬汁、3½ 盎司草莓糖漿與 1 杯碎冰，攪打至順滑。將果汁機容器放入冷凍庫，冷凍至 Frosé 變濃稠（目標為奶昔般的濃度），約 25–35 分鐘。 步驟 4 再次攪打直至 Frosé 呈現冰沙狀。分裝至杯中。 步驟 5 事前準備：玫瑰紅酒可提前 1 週冷凍。

Step 1 Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours. Step 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, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes. Step 3 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. Step 4 Blend again until frosé is slushy. Divide among glasses. Step 5 Do Ahead: Rosé can be frozen 1 week ahead.

基本資訊

關於「冰甜點杯」

冰甜點杯為直身高身玻璃杯，常帶有裝飾性紋路，容量約五至六盎司。其細長造型有助於保冷，並能清晰展現層次分明的冷甜品或冰淇淋。此杯具多用於盛裝帕菲等冷製甜點，亦可作為清爽夏日飲品或小型雞尾酒的容器，兼具美觀與實用性。