Rhubarb Rosewater Frosé
You know who doesn't get enough recognition around here? The parrot. My original, 22-year-old chicken (obvi I've had her since I was a year old)(*lies).
That tail and that sass just scream rhubarb cocktail. Incidentally, they also scream the F-bomb from time to time.
R H U B A R B R O S E W A T E R F R O S É
To make four servings (or one if you are me):
1 bottle dry rosé wine
1 cup rhubarb rosewater syrup (recipe below)
4 ribbons of rhubarb for garnish
Rhubarb Rosewater Simple Syrup (borrowed and tweaked from The Kitchn):
4 cups chopped rhubarb
1 cup sugar
1 cup water
3 teaspoons rosewater
To make the syrup: combine rhubarb, sugar, and water in a saucepan over medium high heat, bring to a boil. Lower the heat and simmer for about 20-25 minutes until mixture has thickened and rhubarb is soft. Strain through a fine mesh strainer into a jar and keep refrigerated.
Now pour your rosé into two standard ice cube trays--it should juuuuuuust barely fill both. Pop that in the freezer and freeze for several hours or overnight.
To make the frosé: combine rosé ice cubes with rhubarb syrup in a blender and blend until just smooth. Pour into glasses, garnish with a rhubarb curl, and serve immediately. Best when consumed poolside.
