Adam Liaw's Campari frosé punch
Frosé was America's drink of the summer this year, but it can end up looking a bit like a regrettable 21st birthday party experiment. A splash of Campari gives this frozen punch a little bit of elegance. Plus, this makes Christmas easy because it's a make-ahead punch that you can pull straight out of the freezer!
4 lemons, plus extra for garnish
1 cup castor sugar
2 bottles dark, full-bodied rosé
A bottle of Campari, chilled, to serve
1. Use a vegetable peeler to peel the rind from lemons. Juice the flesh, and strain to remove any seeds.
2. Combine the peel and juice in a small saucepan with sugar and 2 cups of water. Bring to a simmer and stir to dissolve sugar. Set aside until it reaches room temperature, then strain the syrup into ice-cube trays and freeze solid.
3. Transfer the cubes into a plastic container or press-seal bag and store in the freezer until ready to serve.
4. Pour the rosé into a plastic container and leave in a freezer overnight (the alcohol will prevent it from freezing completely).
5. When your guests arrive, have your blender at the ready and glasses chilling in the freezer.
6. Scoop the frozen rosé into the blender and add a few cubes of the frozen lemon syrup at about a 2:1 ratio – you don't need to be exact. Run the blender until the mixture reaches a slushy consistency.
7. Divide mixture between the glasses, top with a splash of chilled Campari and garnish with a slice of lemon.
Raspberry frosé with rose cream. Photo: William Meppem
Jill Dupleix's frosé dessert
This summer's coolest idea, the frozé (frozen rosé), is luxed up into a pretty dessert with raspberries and mascarpone. You'll need to prepare this the day before serving.
2 bottles rosé
200g castor sugar
2 punnets raspberries
100g plain yoghurt
4 tbsp icing sugar
1 egg, separated
1 tsp rosewater or orange blossom water
Unsprayed pink rose petals to serve, optional
1. To reduce the alcohol content of the rosé, bring the wine to the boil and simmer for five minutes. Bring the castor sugar and 150ml water to the boil and simmer for three minutes. Combine, stirring well, and cool. Pour into two freezer-proof containers and freeze overnight.
2. To make the raspberry sauce, whiz one punnet of raspberries in a blender with two tablespoons of icing sugar, then strain through a sieve to remove seeds. Refrigerate until needed.
3. Beat the mascarpone, yoghurt and remaining two tablespoons of icing sugar together until smooth, then beat in the egg yolk and rosewater. In a separate bowl beat the egg white until firm, then fold through the cream.
4. To serve, scrape the frozen rosé into crystals with a fork, and pile into chilled glasses or glass bowls. Add a spoonful of rose cream and a few berries, and top with a swirl of raspberry puree and more frozen rosé. Serve immediately, scattered with unsprayed pink rose petals if liked.
Styling note: consider a handful of unsprayed pink rose petals as well.
Fitzroy Frozé cocktail. Photo: Kristoffer Paulsen
Fred Siggins' Fitzroy Frosé
OK, Just saying the word "frosé" makes us cocktail nerds want to wash our mouths out with organic, Fairtrade, single-origin whisky. But we're here to have fun, so we'll put our pretensions away and show you how to make a kick-ass grown-up slushy to take your pink drinks to the next level. This version uses strawberries (because they are SO CHEAP right now), coconut water (because #cleanliving) and salt to keep you hydrated for long sessions of daylight savings slurping*.
1 bottle dry rosé
1 punnet fresh strawberries
100ml sugar syrup
30ml fresh lemon juice
250ml coconut water
½ tsp teaspoon salt
Mint to garnish
1. In a large jug, mix the rosé, sugar syrup and coconut water. Pour the mixture into ice cube trays or takeaway containers and freeze overnight.
2. Add the frozen rosé mix cubes along with the remaining ingredients to a blender, and blend until smooth.
3. Pour into glasses of your choice and garnish with fresh mint.
*This is not really a thing. Booze will dehydrate you no matter what, but salt is delicious.