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Where to find frosé this summer

6 December 2016

WORDS BY Fashion Quarterly New Zealand

Frose by the NZ Rose Co

The love child of rosé and slushies has taken the world by storm and is set to be the drink of the summer.

There’s a new pop-up on Ostro’s deck in Britomart and it involves our new obsession: NZ Rosè Company frosé.

The centrepiece of the restaurant’s Lobster & Liquor concept is the custom-built slushy machine, which offers up two flavours; the Rosé Nude (rosé sweetened with a hint of sugar), and the Rosé Chamomile – simply, chamomile-infused rosé. It’s the dream team that signals the start of the frozen rosé season and we couldn’t be happier.

Ostro Frose

Pull up a seat on Ostro’s deck (you might need to fight off the rest of Auckland) and enjoy all the sweet pink frosé on offer. But if it all melts before you get a sip, you can always try your own at home.

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Here’s two of our favourite recipes:

El Ray watermelon rosé slushie

Frosé was the real winner at @showpo's #melbournecup 🍸🍸🍸

A photo posted by Jane Lu 😝 CEO @ Showpo (@thelazyceo) on

You’ll need:
1 cup frozen seedless watermelon chunks
12 ounces rosé (½ bottle)
¼ cup raw sugar
¼ teaspoon salt.

Blend and serve. (Makes 2 servings.)

Rose and elderflower lemonade infused rosé slushie

Meanwhile, if you like to make things slightly more sophisticated, Hannah Kirshner of Sweets & Bitters has the recipe for you:

1. Combine 2½ cups chilled rosé and 1½ cups Belvoir Elderflower and Rose Lemonade (it needs to be cold before you put it in the ice cream maker).
2. Spin the mixture in the ice cream maker according to the manufacturer’s instructions until becomes icy and thick.
3. Serve immediately, or transfer it to the freezer for an hour or two to make it even thicker, like a soft sorbet.

No ice-cream maker? No problems. You can achieve a similar effect by freezing the mixture in a pan, then breaking up the frozen rosé and putting it in a blender.

Enjoy!


Ostro Lobster & Liquor pop-up

Where: Ostro’s City Terrace, Britomart, Auckland
When: Throughout December, Wednesday to Saturday 12—3pm then 5—8pm

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