Red Plum Frosé
My brother and SIL brought us a bunch of plums from their tree (along with the Meyer lemons from our Meyer Lemon Colada), so I felt compelled to put them into another frozen cocktail. Cuz it's hot outside. So: FROSE.
I also felt compelled to put a flower crown on a chicken.
Standard.
RED PLUM FROSÉ
Makes about four servings.
1 bottle of dry rosé wine frozen into standard ice cube trays (one bottle = 2 trays)
8 oz. chilled dry rosé
4 oz. Red Plum Simple Syrup (instructions below)
plum slices and tiny, edible flowers to garnish
Red Plum Simple Syrup
Makes approx. 1.5 cups
4 red plums chopped and pitted
1 cup organic cane sugar
1 cup water
To make the syrup: place ingredients in a small saucepan and bring to a boil over medium high heat, uncovered. Once it boils, lower heat to simmer for ten minutes. Remove from heat and let thoroughly cool. Strain ingredients into an airtight container and store in fridge for up to one week.
To make the frosé: add wine cubes, chilled wine, and simple syrup to blender and blend until smooth. Garnish with sliced plum and tiny, edible flowers. Save some tiny flowers for tiny flower crowns though...just sayin'.
What do you do for a living, Kate?
I drink frosé and put flower crowns on my chickens.
Ok great.
