Frosé (Frozen Rosé Cocktail)
This vibrant, icy cocktail combines chilled rosé wine with fresh berries, lemon juice, and simple syrup, blended into a smooth, frosty slush. The final result is a refreshingly cold, slightly tart beverage with a beautiful pink hue and a silky texture, perfect for hot summer days.
Equipment
- Blender
- Measuring cups/spoons
- Sharp Knife & Cutting Board
- Freezer-safe container
- Small saucepan
Ingredients
- 1 bottle dry rosé wine chill in the freezer for at least 2 hours beforehand
- 1 cup strawberries fresh, hulled or frozen
- 0.25 cup simple syrup homemade or store-bought, adjust sweetness as needed
- 2 tablespoons lemon juice freshly squeezed
- a handful ice cubes crushed or whole, for extra chill
- 1 sprig fresh mint or basil for garnish, optional
Instructions
- Place your chilled rosé in the freezer for at least 2 hours, until it's very cold but not frozen solid.
- Prepare your strawberries by hulling fresh ones or measuring out frozen berries, then add them to your blender.
- Pour in the simple syrup, squeeze in the lemon juice, and pour the chilled rosé wine into the blender.
- Blend on high for about 30-40 seconds until the mixture becomes thick, slushy, and vibrant in color, checking to ensure it's smooth and icy.
- Taste the mixture and add more simple syrup or lemon juice if you'd like it sweeter or more zingy, then give it a quick blend again.
- Add a handful of ice cubes to the blender and pulse for about 10 seconds to achieve an extra icy, frosty texture.
- Pour the frozen rosé mixture into glasses, then garnish with a sprig of fresh mint or basil and some extra berries for a beautiful presentation.
Notes
For best results, serve immediately to enjoy the icy, slushy texture. You can also freeze the mixture briefly in a container if you want it even thicker before serving.