Frozé cocktail by Toro Loco
ingredients
- 1 bottle of Toro Loco Rosé
- 100 grams caster sugar
- 250 grams chopped raspberries (or strawberries, depending on the season)
- Juice of one and a half lemons
- 100ml water
preparation
Start by pouring the bottle of Toro Loco Rosé into a gratin dish. Then place the dish in the freezer and leave the liquid to solidify for at least 6 hours. Keep in mind that the mixture won’t freeze completely because of the wine’s alcohol content, so don’t wait too long either.
STEP 2: PREPARING THE RASPBERRY SYRUP
While the frosted rosé transforms in the freezer, start on the raspberry syrup. Place water and sugar in a saucepan and bring the mixture to the boil. Stir constantly until the sugar fully dissolves. Once achieved, add the chopped raspberries to the saucepan and then remove it from the heat.
STEP 3: INFUSING THE RASPBERRIES
Leave the syrup with the raspberries to stand for about half an hour. This will allow the raspberries to release their flavour into the syrup. Then strain the syrup through a fine sieve, taking care not to crush the raspberries too much. Cover the syrup and leave to cool in the fridge for 30 minutes.
STEP 4: PREPARING THE FROSTED COCKTAIL
Pour the frosted rosé into a blender, add the lemon juice and the chilled raspberry syrup. Add a handful of crushed ice or ice cubes. Blend until smooth and uniform. Pour this delightful preparation into a carafe and let it cool in the fridge for an additional half-hour.
STEP 5: FINALISING AND TASTING
Just before serving, run the mixture through the blender again for an extra-smooth texture. Pour the Frozé into stemmed glasses, and there you have it – your cocktail is ready to enjoy!