Coconut Frosé
Recipe: April Hinchliffe, Baci e Vendetta, New York City
Photo: Hannah Schneider
Ring in frosé season with this heavenly strawberry and coconut blend.
Last summer was all about frosé, and now bars are taking the idea even further by adding some extra ingredients. With strawberry and coconut water, this version from Baci e Vendetta is downright heavenly.
Ingredients
- 2 bottles dry rosé
- 1 bottle grapefruit rosé
- 3 cups coconut water
- 4 oz. strawberry purée
- 2 oz. fresh lemon juice
- Tools:bowl, pan, blender
- Glass:wine glass
- Garnish:strawberry, lemon slice
Preparation
Mix all of the ingredients together in a large bowl. Pour into a shallow pan and freeze for several hours. Break up the pieces and give it a spin in a blender. You can pop it back in the freezer for another hour to thicken or serve right away. Add fresh strawberries or lemon slices to garnish.