The art of frosé
The perfect excuse to open a bottle
If we could bottle the feeling of a European summer, it would probably taste a little like this. Inspired by long afternoons spent sharing chilled glasses of our JAN Grenache Mourvèdre Cinsault Shiraz 2025 Rosé, this frosé recipe captures everything I love about the season, fresh flavours, sunshine and time spent around the table. It’s the kind of drink that turns an ordinary afternoon into something worth celebrating.
FROZÉ
YIELD 2L | TIME: 15 MINUTES
750ml Grenache Mourvèdre Cinsault Shiraz 2025
120g sugar
120g water
125g strawberries, washed and chopped
Juice of 1 lime
3-4 cups ice
In a small sauce pot, place the water and sugar over medium heat.
Allow to simmer for 3 minutes, till the sugar has dissolved.
Remove from the heat, add in the strawberries. Allow to infuse for 3 hours.
Strain the syrup through a sieve, pushing down on the strawberries, extracting as much flavour.
Place the rosé, sugar syrup, lime juice and ice in a high-speed blender and blend till a slushie texture is achieved.
Pour into glasses and top off with more rosé.