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Frozen Rosé Sangria

Serves: 1
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Strawberry Mint Syrup
4 ounces strawberries
2 cups water
2 cups sugar
1 small bunch mint

3 3/4 ounces fresh lemon juice 
3 3/4 ounces fresh grapefruit juice
3 ounces water 
1 1/2 ounces rosé
1 1/2 ounces strawberry mint syrup (above)
3/4 ounce Dolin Blanc 
1/2 ounce Pisco 
6 drops rosewater 


To make the syrup: In a small saucepan, combine the water and sugar and bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, remove from the heat and let cool to room temperature.

In a blender, purée the strawberries until smooth. Transfer to a storage container and add the cooled syrup and mint. Cover and refrigerate for 12 hours. Strain the syrup through a fine mesh strainer and refrigerate for up to 5 days.
To make the cocktail: Combine all of the ingredients in a liquid measuring cup. Pour the mixture into an ice cube tray and freeze until solid. Transfer the frozen drink cubes to a blender and blend until smooth. Serve immediately. 

Photo Credit: Jordan Farrell

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