Cucumber frosé

Total: 8 hr 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 82 kcal
, Carbohydrate: 8 g
, Protein: 1 g

Ingredients

6 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To freeze the rosé

4 dl rosé wine

Frosé

1 cucumber, peeled, chopped
3 tbsp elderflower syrup
1 lime, the whole juice
4 sprigs peppermint
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How it's done

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To freeze the rosé

Pour the wine into a wide stainless steel bowl, cover and freeze for at least 8 hrs. or overnight.

Frosé

Puree the frozen wine, cucumber, syrup and lime juice in a blender until smooth. Pour the frosé into glasses and garnish with mint.

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