If you love drinking wine, then you’ll love a pitcher of Frosé, a sweeter, more refreshing version of rosé! Cold and delicious, rosé is the wine of choice during the hot summer months.
Frosé has everything you could want in a summer cocktail – clean, crisp, cold and ridiculously easy to make.
Make sure to choose a drier, full-bodied, dark-colored rosé for freezing. It will lose some of its color and will be a bit diluted after freezing and blending; and a splash of homemade strawberry simple syrup will add more color and sweet taste. Cheers!
Frosé (Frozen Rosé)
- 1 750 ml bottle hearty, dry rosé
- ½ cup sugar
- 8 ounces strawberries, quartered
- 2 ounces fresh lemon juice
- Pour rosé into an ice cube tray OR 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
- Meanwhile, make a simple syrup by combining sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly with a whisk, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberries. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes. This can be made ahead of time, if desired.
- Remove rosé from freezer, and scrape rosé into a blender. Add lemon juice, ½ cup strawberry simple syrup, and 1 cup crushed ice and blend until smooth. Transfer blender jar to freezer and freeze until frosé is thickened, about 25–35 minutes.
- Blend again until frosé has a slushy consistency.
- Pour into glasses of choice and enjoy!