Frosé is one of those drinks that whispers summer in every sip. I’ve always loved how it captures that chilled, refreshing feel with just a whisper of wine and fruit. It’s a bit of a ritual to make, but once you’ve got the hang of it, it’s a quick cool-down for any hot day.
Why I Keep Coming Back to This Frosé
It’s endlessly customizable and a no-fuss way to impress. The floral notes remind me of summer mornings, and the icy texture is a relief on the hottest days. It’s a simple joy that feels like an occasion, even when it’s just me on the porch.
Inside the Ingredients of a Frosé
- Rosé wine: The base of your slushie—pick something light and fruity, not too heavy.
- Lemon juice: Brightens the overall flavor and adds a touch of acidity.
- Honey: Sweetens naturally, balancing out the tartness; substitute with agave if needed.
- Rose water: Adds a floral note that elevates the floral aroma without overpowering.
- Lavender: Dried or fresh—brings a subtle herbal hint that pairs beautifully.
- Garnish (lemon/lavender sprig): Makes it pretty and adds a fresh aroma when served.
Tools & Equipment for Perfect Frosé
- Blender: To smoothly mix and freeze the ingredients into a slushy consistency.
- Freezer: To chill the wine and glasses, ensuring the perfect cold start.
- Measuring spoons and cups: To accurately add honey, lemon, and floral extracts.
- Sharp knife: For garnishing with lemon or herbs.
Crafting the Perfect Frosé: A Step-by-Step Guide
Step 1: Start by chilling your wine and glasses in the freezer for at least 2 hours.
Step 2: In a blender, combine the rosé, a splash of lemon juice, and a generous spoonful of honey.
Step 3: Add a few drops of rose water and a pinch of dried lavender for floral depth.
Step 4: Blend until smooth and slushy, about 30 seconds.
Step 5: Pour the mixture into your chilled glasses, garnish with a sprig of lavender or a lemon twist.
Step 6: Serve immediately for the best icy texture, or freeze for an additional 30 minutes for a firmer sip.
Frosé Tips & Tricks: What to Watch For
- Ensure your wine is thoroughly chilled before blending to prevent melting too quickly.
- Watch the texture—if it’s too icy, add a splash more wine or a bit more honey.
- Keep an eye on the color—bright and vibrant signals it’s just right.
- If it’s too thin, freeze briefly to thicken; if too icy, stir and serve sooner.
Common Frosé Mistakes & How to Fix Them
- Using too much lemon.? Add more honey if it’s too tart.
- Over-freezing the mixture.? Stir and serve sooner if it’s too icy.
- Using warm wine.? Dilute with a splash of more wine if flavor is weak.
- Skipping garnishing.? Garnish with fresh herbs for a vibrant aroma.
Frosé
Equipment
- Blender
- freezer
- Measuring spoons and cups
- Sharp knife
Ingredients
- 1 bottle Rosé wine Chill in the freezer for at least 2 hours before blending
- 1 tablespoon Lemon juice Freshly squeezed for brightness
- 2 teaspoons Honey Adjust to taste for sweetness
- 3 drops Rose water Adds floral aroma
- 1 pinch Dried lavender Optional, for floral depth
- Garnish Lemon twist or lavender sprig For serving
Instructions
- Start by placing your rosé wine in the freezer to chill for at least 2 hours, so it’s icy cold and ready to blend.
- Pour the chilled rosé into your blender, creating a smooth base for your Frosé.
- Add a splash of fresh lemon juice to brighten the flavor and a generous spoonful of honey for natural sweetness.
- Drop in a few drops of rose water to give the drink a lovely floral aroma, and sprinkle in a pinch of dried lavender for an herbal note.
- Blend everything together on high speed for about 30 seconds until the mixture is smooth, thick, and slushy with a vibrant pink hue.
- Remove your glasses from the freezer and pour the blended Frosé into each, filling them to the top with a frosty, icy texture.
- Garnish each glass with a twist of lemon or a sprig of lavender for a beautiful, aromatic finishing touch.
- Serve immediately and enjoy the icy, floral, and fruity sensations with every sip.
