The summer this year has been so. incredibly. hot!
If I am being honest, I have never been a ‘Frozen Drink’ sort of person. The weight of the weather, specifically the heat dome terrorizing the Midwest during this summer, has changed something in me. I scoured the internet looking for a way to incorporate a sweet wine here at Stone Hill Winery with some manner of fruit and the delightful effects of a modern freezer. Thankfully, I had not only finished learning about a perfect contender for the wine, Pink Catawba, and the internet has no shortage of variations on Frozen Wine + Fruit that I could pull from.
With just a little bit of experimentation, I was able to bring the Catawba Frosé to life! It is bright, refreshing, and oh so cooling on these steamy summer days. The residual sugar in the Catawba lends towards an already sweet drink so I toned down the amount of sugar I put in, and I also leave the seeds from the strawberries in as well because they make for a fun tactile experience when sipping at the drink.
It also can be frozen and just eaten with a spoon at your leisure, a truly sweet and light treat from our kitchen to yours.
1 (750-mL) bottle Pink Catawba
1/2 lb. strawberries
1/2 cup granulated sugar
2 Tbsp. fresh lemon juice
2. Hull the strawberries and then cut them up into whatever best suits the blender you are using.
4. In a blender, blend the strawberry mixture until pureed. You can strain the mixture through a fine mesh sieve to remove the seeds, but I find that I enjoy the recipe better with them in. At this stage you can also place the strawberry mix into the freezer, or into ice cubes for a colder, more frozen drink.
5. To a blender, add the strained strawberry mixture. Scrape in the frozen rosé and blend. Pour into glasses. Serve immediately.
You can shop Pink Catawba and the rest of our wines Here.
Michael Haggerty is the Shipping Coordinator at Stone Hill Winery and handles all DTC wine shipments.
You can reach him for shipping inquiries via email at shipping@stonehillwinery.com or by phone at 573-486-2221.