One of my favorite things about rosé is that it’s easy. Uncork, pour, done. But if you spend a little bit of time with it, going one step further and freezing/blending it is totally worth it. Frozen rosé is the drink of the summer, I’m telling you! It’s everywhere I look and I’m real excited about it. So so so good guys!
The first recipe I saw was on Bon Appétit, you can find it right here. It’s pretty simple and really delicious! I’ve been using this La Granja rosé from Trader Joes. It’s heavier and darker than I would ever choose for drinking, but works perfectly for frosé. Since you lose a lot of the flavor when you freeze it, you want to start with something that has a lot of flavor. Also, it’s like $5.00.
1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
½ cup sugar
8 ounces strawberries, hulled, quartered
2½ ounces fresh lemon juice
Pour rosé into a 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses.
So, after making the rosé recipe about a dozen times, I thought I’d start to play around with it a bit. I’ve got two now that I’m LOVING! This first one is a bit boozier and a bit richer. It’s real real good.
Boozy Orange Frosé
750 ml bottle of rosé
2 oz strawberry simple syrup
3 oz Chambord
2 oz Orange Juice
Follow the same directions as above, just using these new ingredients!
You know how Trader Joe’s is ALL ABOUT THE MANGO this season? Like, it’s in every single one of their products? I’ve been inspired to pick up fresh mangoes whenever I’m there and I just happened to spot one when I was making a batch of frosé. It just felt right. I threw in a whole mango and it was perfection.
Mint & Mango Frosé
750 ml bottle of rosé
1 mango (peeled and de-seeded)
2 oz mint simple syrup (sugar, water, 5 springs of mint)
To make the mint simple syrup, combine 1/2 cup sugar and 1/2 cup water in a saucepan and heat until sugar is melted. Add five sprigs of mint and cool. (same as the strawberry simple syrup above, just swap the strawberries for mint.)
For the frosé, follow the directions above as well!
So, it’s almost the weekend. It’s going to be summer time hot. These three new friends will keep you in excellent company! Enjoy!