Easy Tart Cherry Frosé
Total Time: 10 Minutes
Prep: 5 Minutes
Cook: 5 Minutes
Yield: 6 Servings
This recipe is courtesy of Amanda Paa, Heartbeet Kitchen.
- 65g Montmorency tart cherry juice (unsweetened)
- 65g organic cane sugar
- 200g frozen Montmorency tart cherries
- 300ml chilled rose wine (pick one that’s bold, so the flavor can stand up to the ice)
- Pinch of salt
- Ice cubes
Bring cherry juice and sugar to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Remove from hit and pour into glass, refrigerate, to let cool. This can be done up to a week ahead of time.
Just before serving, add 1/2 of your cherry simple syrup, frozen cherries, wine, and salt to blender. Puree until smooth. Add 1 cup crushed ice and purée until smooth. Assess consistency, adding 1 cup of ice and blending until smooth, until desired thickness is achieved. I like mine to be slushy rather than milkshake like.
Assess sweetness. If you’d like it to be sweeter, add more cherry simple syrup and blend
Divide among glasses and serve immediately.