Ingredients
- 1 bottle Tassel Ridge Iowa St. Croix Rosé
- ½ cup water
- ½ cup sugar
- 8 oz fresh strawberries hulled and quartered
- ⅓ cup fresh lemon juice
- 1 cup crushed ice
Instructions
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Pour Tassel Ridge Iowa St. Croix Rosé into 9 x 13-inch glass baking dish. Freeze at least 6 hours or until almost solid (the alcohol will keep it from freezing solid). Meanwhile, combine water and sugar in medium saucepan. Bring to a boil, stirring constantly until sugar dissolves, about 3 minutes. Add strawberries. Remove from heat. Let stand about 30 minutes to infuse syrup with strawberry flavor. Strain into small bowl through fine-mesh strainer, without pressing on solids. Cover. Chill until cold, about 30 minutes. Scrape frozen Tassel Ridge Iowa St. Croix Rosé into blender. Add lemon juice, ½ cup strawberry syrup, and crushed ice. Purée until smooth. Put blender jar in freezer for 25 to 35 minutes. Remove from freezer. Blend until slushy. Serves 4–6.
Recipe Notes
Wine Recommendation: Tassel Ridge Iowa St. Croix Rosé
With this recipe, I’d want a very fruity, flavorful rosé, and Tassel Ridge Iowa St. Croix Rosé is a good choice. Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made from St. Croix grapes grown in our Mahaska County, Iowa, vineyards.— Bob Wersen, Owner, Tassel Ridge Winery
