Christmas cocktail recipe: Campari frose 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!
Ingredients
4 lemons, plus extra for garnish
1 cup castor sugar
2 bottles dark, full-bodied rosé
a bottle of Campari, chilled, to serve
Method
Step 1
Use a vegetable peeler to peel the rind from lemons. Juice the flesh, and strain to remove any seeds.
Step 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.
Step 3
Transfer the cubes into a plastic container or press-seal bag and store in the freezer until ready to serve.
Step 4
Pour the rosé into a plastic container and leave in a freezer overnight (the alcohol will prevent it from freezing completely).
Step 5
When your guests arrive, have your blender at the ready and glasses chilling in the freezer.
Step 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.
Step 7
Divide mixture between the glasses, top with a splash of chilled Campari and garnish with a slice of lemon.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
