Have you tried Thrive Market’s clean wine collection yet? In today’s installment of Prep School, Megan Mitchell whips up a make-ahead (adults-only) recipe that turns sustainably produced rosé into an icy treat. Grab your favorite bottle, blend it up with fresh fruit and sweetener of your choice, then pour into molds and pop in the freezer. The result? A refreshing frosé dessert that’s sure to make you the hero of your next neighborhood barbecue. Yes way, it’s that easy.
Yield: 14 to 15
Active Time: 10 minutes
Total Time: 4 hours
1 (750-ml) bottle rosé
1 pound strawberries, washed and hulled
Zest and juice of 1 small lemon
2 to 3 tablespoons maple syrup
Add all ingredients to a high-speed blender and blend for 2 minutes, or until smooth and bright pink. Let sit for a few minutes to let the foam settle. Taste for sweetness, adding more maple syrup as needed. Pour into push pop molds and freeze for 4 hours, or until mostly frozen but still a little slushy.
Recipe credit: Megan Mitchell
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