Frosé Food

THE NEW FROSE

Steps:

• Pour the rose, strawberries, sugar and lemon juice in a blender and puree until smooth. Pour into an ice cream maker and churn on the coldest setting until thick and slushy, 45 minutes to 1 hour (see Cook's Note). Pour into wine glasses and garnish with strawberries.

FROSé PARFAITS

Steps:

• Divide the rosé between 2 plastic quart containers (these fit neatly in the freezer and make removing the frozen wine easy). Freeze until solid, 8 hours or overnight.
• Whisk the cream, sour cream, confectioners' sugar and a pinch of salt together in a stand mixer fitted with the whisk attachment on low speed until combined, about 30 seconds. Increase the speed to high and whip until stiff peaks form, 2 to 3 minutes more.
• Gently toss the summer fruits together in a small bowl.
• When ready to serve, remove the containers of frozen wine from the freezer and leave at room temperature for 5 minutes. Meanwhile, place 4 serving glasses in the freezer to chill. Place the frozen wine in a blender along with the frozen cherries. Blend on high speed until smooth, about 1 minute.
• Pour or spoon the blended mixture into the bottom of the chilled glasses. Top each glass with 1/4 cup fruit. Dollop 1/3 cup whipped cream on top of the fruit in each glass, saving any additional cream to serve alongside. Top each glass with another 1/4 cup of fruit and a sprig of mint. Serve immediately.