Bring your beach vacation to your backyard with this frosted, fruity frosé—a wine and strawberry slushie that tastes like summer in a glass. No special equipment needed here: Your blender will do all the work! A baking dish is a genius way to quickly and evenly freeze the wine so more of the liquid is exposed to the cold air. Remember that alcohol takes longer to freeze than water; let the rosé freeze at least 6 hours or overnight. Serve this sipper at a dressed-up garden party, a casual cookout, or poolside with friends. It’ll be the talk of any summer gathering.
What fruit can be used to make frosé?
Fresh strawberries are classic in frosé (just look at that pink color!). You could also try blending raspberries or very ripe peaches, adjusting the amount of sugar to taste. For fruit with seeds (like the berries) be sure to strain the mixture before blending with the frozen wine.
Can you thicken a slushie or frosé?
If the frosé is a bit thinner than you’d like, return to the blender and add a few frozen strawberries. Unlike ice cubes, frozen fruit will thicken the slushie without watering down the flavor.
What kind of rosé is best for frosé?
Skip the very expensive bottles for this recipe; the fresh fruit and the ice-cold temperature will cover up the subtle flavor notes that come with a higher price tag. A dry rosé is a great complement with the fruit and won’t be overly sweet with the added sugar.
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- Yields:
- 6 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 6 hrs 5 mins
Ingredients
- 1
750mL bottle dry rosé
- 1/2 lb.
strawberries
- 3/4 c.
granulated sugar
- 2 tbsp.
fresh lemon juice
- Nutrition Information
- Per Serving (Serves 6)
- Calories212 Fat0 gSaturated fat0 gTrans fat0 gCholesterol0 mgSodium7 mgCarbohydrates31 gFiber1 gSugar28 gProtein0 gVitamin D0 mcgCalcium18 mgIron1 mgPotassium152 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Pour the rosé into a 13-by-9-inch baking pan. Freeze until almost solid, at least 6 hours.
- Step 2Hull and quarter the strawberries. Place the strawberries in a large bowl, stir in the sugar and lemon juice. Allow to sit, covered, for 30 minutes.
- Step 3Using a countertop blender, blend the strawberry mixture until pureed. Strain the mixture through a fine mesh sieve to remove the seeds. Place the mixture in the refrigerator until ready to use.
- Step 4To a countertop blender, add the strained strawberry mixture. Scrape in the frozen rosé and blend. Pour into glasses. Serve immediately.
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