Frosé is so 2017. This summer, it’s all about Cocktail Chameleon author Mark Addison’s frozen summer sangria, which the entertaining expert calls an “unexpected twist” on last year’s classic.
The chilled cocktail, which is lightly sweet, fruity and bursting with color, is also innately summery thanks to the freezing technique used to make it, which is the same one used to whip up granità – the traditional Italian ice.
The refreshing beverage, which calls for a combination of fruit and honey mixed with raspberry liqueur and Kim Crawford Rosé, is perfect for a party or ladies who lunch, and it pairs well with sweet or salty fare.
As Mark tells Us Weekly of the vibrant libation, “It’s full of color, it’s full of great flavor, and it’s perfect for a hot afternoon.”
What’s more? Even if you’re not a rosé fan, Mark says the adaptable cocktail can easily be made with other white spirits such as vodka or blanco tequila. Take a look at the complete recipe below!
Mark Addison’s Frozen Summer Sangria
Makes 8 servings
• 2 cups fresh or frozen strawberries, sliced
• 3 oz honey
• 2 oz raspberry liqueur
• 1 oz fresh lemon juice
• 1 bottle of Kim Crawford Sauvignon Blanc or Rosé
• 4 strawberries, halved, for garnish
- In a bowl, stir together the strawberries with the honey, raspberry liqueur and lemon juice. Cover and set aside for 20-30 minutes.
- To the fruit mixture, add the wine and purée in a blender at high speed until smooth.
- Add 1 cup of ice and blend until smooth.
- Divide frozen cocktail among white wine glasses and garnish each one with half a strawberry.
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