Frosé is no doubt the cocktail of summer and it is SO easy to make at home. Blend together rosé with these ingredients for the ultimate cool-down cocktail.
Frosé season isn’t over yet! Frozen rosé has made the rounds this summer and there’s no slowing it down. And why would you want to? It’s only the most refreshing cocktail of the season.
This post may feel slightly redundant because I literally just posted a sorbet rosé cocktail recipe, but I just couldn’t let summer pass without sharing this frosé how-to. I also couldn’t pass up another opportunity to drink rosé.
Let me start by saying, frosé is SO easy to make. It’s basically just putting all your ingredients into a blender. The most difficult part is remembering to prep the rosé by freezing it in a 9×13 pan at least 6 hours before you want to serve.
Of course it won’t freeze all the way because of the alcohol content, but it will firm up—perfect consistency for a slushy rosé!
I wanted extra flavor in my frosé so I made a strawberry simple syrup. Just water and sugar heated up on the stove until the sugar dissolved and then I let that cool down for 30 minutes with strawberries in it. They did their magic and infused the simple syrup with delicious flavor.
Its color added such a beautiful hue to the frosé. After all, pink is one of my favorite colors.
Once the strawberry simple syrup is made and the rosé is as frozen as it’s going to get, add them both to the blender with crushed ice and lemon juice. Turn that baby on and let it do the hard work—blend until smooth.
See that summery pink color fuse together in the blender and pour yourself a glass of frozen rosé. Garnish with a strawberry if you’re feeling fancy, sit back and enjoy. There you have it… the cocktail of summer 2016, frosé!
Frosé aka Frozen Rosé
- 1 bottle (750 ml) bold rosé such as a Pinot Noir rosé
- 1/2 cup (112 g) sugar
- 2 cups (8 ounces) strawberries, hulled and quartered
- 1/4 cup plus 1 tablespoon (2 ½ ounces) fresh lemon juice
- Pour rosé into a 9x13 pan and freeze for 6 hours. It won't solidify completely due to the alcohol, but it will get firm.
Strawberry Simple Syrup
- Stir together 1/2 cup water and 1/2 cup sugar in a medium sauce pan. Bring to a boil over medium heat and continually stir until sugar completely dissolves—about 3 minutes. Remove saucepan from the heat and immediately add the strawberries. Let the mixture sit at room temp for 30 minutes to infuse flavor.
- Strain the mixture through a fine mesh sieve into a small bowl. Discard strawberries. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Scrape frozen rosé into a large blender. Add lemon juice, 3 1/2 ounces (slightly less than 1/2 cup) strawberry syrup and 1 cup crushed ice. Pureé until smooth.
- You have the option to serve the frosé now OR transfer the blender jar to the freezer for about 25 more minutes for a thicker consistency. If you freeze a second time, blend the mixture once more before serving.
Recipe adapted from Bon Appétit.