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Parve
Easy
1 Servings
Allergens 
No Allergens specified
4 h, 30 m
Diets
For a lovely refreshing cocktail that is truly a beauty, make dragon fruit frosé: blended frozen rosé wine combined with tropical lychee and dragon fruit (sometimes called pitaya), served with a skewered lychee.
You have two options for this one: You can serve it straight out of the blender for a
slushie-style drink, or freeze the concoction for a second time to get an iced frosé
reminiscent of a good granita. Either way you go, it’s going to be good!
1/2 bottle of rosé wine, such as Carmel Appellation
1 cup lychee, canned
1 and 1/2 tablespoons lemon juice
1/4 cup lychee syrup (from the can)
2 tablespoons Gefen Honey
Pour wine into a shallow pan and freeze until almost solid, four to six hours. Open the can of lychee and save the juice. Freeze the fruit.
To a blender, add the frozen rosé (scrape it out with a metal spoon), frozen lychee and dragon fruit, lemon juice, lychee syrup, and honey. Blend until no lumps remain, 30-45 seconds.
Serve immediately for a slushie-style frosé.
For a frozen, ice-style frosé, pour the mixture back into the shallow pan and freeze again for four hours. Scrape into cups before serving.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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