Strawberry Rosé Slush Food

STRAWBERRY ROSé SLUSH

Steps:

• Add the frozen strawberries, powdered sugar, and rosé to a blender. Blend until the drink is thick and smooth.
• If the drink is too thick to blend properly, add a splash more of rosé. If the drink is too thin, add a couple extra frozen strawberries or a few ice cubes and blend again.

STRAWBERRY FROSE (FROZEN ROSE SLUSHY)

Steps:

• Place strawberries, sugar, and water into blender and blend until the mixture is smooth.
• Pour mixture into a 9x13-inch baking pan; stir in the wine.
• Freeze, stirring once about halfway through, until mixture is slushy, 4 1/2 to 5 hours.
• Remove from freezer and stir to breakup the larger frozen clumps.

STRAWBERRY SLUSH

Steps:

• Reserve 2 strawberries for garnish, puree the remaining in a blender or food processor.
• Add the remaining ingredients, blending well until smooth and foamy.
• Garnish each serving with a fresh strawberry.

STRAWBERRY SLUSH

Steps:

• Blend strawberries in blender.
• Dump into LARGE bowl and add rest of ingredients.
• I use something plastic with a lid.
• Place in freezer overnight.
• Spoon slush into tall glasses and top with 7-up. I like to garnish the glass with a wedge of fresh pineapple and a fresh strawberry.

STRAWBERRY SLUSH

Steps:

• Process all ingredients in blender until smooth.

STRAWBERRY LEMON SLUSH

Steps:

• Put 1 cup of water, lemon juice, sugar and 2 cups strawberries in blender container.
• Adjust lid; blend till the berries are pureed and the sugar is completely dissolved.
• In a pitcher combine strawberry mixture with remaining 2 cups water and a few drops of red food coloring; mix well.
• Add crushed ice, sliced strawberries and lemon slices to strawberry mixture in pitcher.

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.