Nectarine frosé recipe
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- Serves 6-8
- 35 mins to prepare and 5-10 mins to cook, plus overnight chilling
- 188 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
- Energy
- 790kJ 188.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 26g
of the Reference intake
Carbohydrate 25.9gProtein 1.0gFibre 0.0g
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.
- See more Fruity summer dessert recipes
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.
