Stop what you’re doing RIGHT NOW. Have you heard of FROSÉ? If you have, then you’ll want the recipe below to make at home. If you haven’t yet, you’re welcome : ).
Rosé has been the ‘it’ summertime drink for years now – there’s nothing better than a chilled glass of dry, crisp Whispering Angel during the warmer months (although let’s be honest, rosé is acceptable any time of year in my book). The term “summer water” is very accurate.
Now imagine the frozen slushy version of rosé, known as frosé.
Frosé is arguably the best drink of the summer. Think I’m crazy? Then you need to try it for yourself. The frozen and slightly versioned of rosé is sure to be a crowd-pleaser. You can find it at bars across the country, OR you could make it yourself at home. You can probably imagine how excited I was when I stumbled upon this frosé recipe from Bon Appétit.
Disclaimer – I am not the best in the kitchen, but this I can handle. You’ll definitely want to drop everything you’re doing and make this right now.
Frozen Rosé aka Frosé Recipe from Bon Appétit
- 1 750 ml bottle hearty, bold rosé (note: stay away from the usual dry, crisp rosés that are good for easy drinking, like your Whispering Angels or Miravals. Be sure to choose a darker, pinker, sweeter version of rosé – the flavor will be diluted when you make the frosé)
- ½ cup sugar (substitute with any sweetener you prefer)
- 8 ounces strawberries, hulled, quartered (+ more for garnish)
- 2½ ounces fresh lemon juice
Put rosé in a pan or Ziploc bag (we opted for a bag) and place in freezer. Wait impatiently for rosé to freeze. It took about 4 hours for a bottle to almost solidify in our freezer.
At the same time or in advance, make the simple syrup! Sounds fancy but it’s really just taking the sugar + 1/2 cup water and mixing together over low/medium heat until it dissolves completely. Take the syrup off the heat and add strawberries for 30 minutes before draining out the seeds. Yep, you just made fancy STRAWBERRY infused simple syrup.
If you’re feeling lazy/don’t want to commit to becoming a mixologist, you can also buy premade simple syrup or just make the syrup and then purée strawberries and mix them together. Or not use any sugar at all. Totally up to you!
Take frozen rosé, lemon juice, and simple syrup (add to taste, although the recipe calls for 3 1/2 oz) and blend in a blender. Add ice and continue to blend until you’ve achieved the optimal slushy consistency.
Pour into glasses, garnish with a strawberry or wedge of lemon, and serve! Enjoy!
Make it for yourself + all your friends and thank me later. Hope you love frosé as much as I do!