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Nectarine frosé recipe
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Nothing screams of summer like this sweet, refreshing frosé. Boasting juicy nectarines, which are at their best from May to September, this vegan, dairy-free and gluten-free dessert is perfect for when the heat is on. If you can’t get nectarines, you can always substitute with peaches. See method
Ingredients
- 75cl bottle rosé wine
- 100g caster sugar
- 250g (8 3/4oz) nectarines, stoned and roughly chopped, plus wedges to serve
- ½ tsp vanilla extract
- 5 ice cubes
Each serving contains
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Energy
790kj
188kcal
9%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
26g
29%
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Salt
0g
0%
of the reference intake
Carbohydrate 25.9g
Protein 1g
Fibre 0g
Method
- Pour the wine into a large, shallow tin or freezerproof container and freeze overnight – it won’t freeze solid.
- Meanwhile, put the sugar and chopped nectarines in a saucepan with the vanilla extract and 100ml (3 1/2fl oz) water. Cook over a gentle heat for 5-10 minutes, until the sugar has dissolved and the nectarines are soft, translucent and juicy. Cool, then chill in the fridge overnight.
- When ready to serve, put the frozen wine and chilled nectarines and syrup in a blender with the ice and blitz until smooth. Pour into dessert glasses and garnish with a nectarine wedge in each. Serve immediately.
Freezing and defrosting guidelines
Freeze the frosé only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Fruity summer dessert recipes