Rosé Wine Frosé
This refreshing rosé wine slushie transforms a simple bottle of dry, crisp rosé into a cool, slightly boozy treat perfect for summer. It’s made by freezing the wine with ice and stirring frequently to achieve a smooth, icy texture, finished with bright citrus and optional berries or herbs for garnish. The final product is a vibrant, slushy beverage that’s both visually appealing and delightfully refreshing.
Equipment
- Wide, shallow dish
- Fork
- Sharp knife or citrus peeler
- Measuring spoons
- Glasses
Ingredients
- 1 bottle dry rosé wine chilled
- 1/4 cup simple syrup adjust to taste
- 1 piece lemon or lime for juice and zest
- 1 cup fresh berries or herbs optional, for garnish
- 1 cup ice cubes preferably crushed or small pieces
- for garnish fruit slices or zest lemon or berry garnish
- optional liqueur elderflower or Aperol
Instructions
- Pour the chilled rosé wine into a wide, shallow dish, spreading it out evenly.
- Place the dish in the freezer and let it sit for 30 minutes, allowing the wine to start freezing around the edges.
- Remove the dish from the freezer. Using a fork, vigorously scrape and stir the mixture, breaking up ice crystals to create a slushy, semi-thick texture.
- Return the dish to the freezer. Repeat the stirring process every 10 minutes, doing this 3-4 times, until the mixture is evenly frozen and slushy.
- Once the mixture is thick and icy, taste it and add a splash of simple syrup if you prefer it sweeter. Stir well to incorporate.
- Squeeze fresh lemon or lime juice over the slushie, and grate some zest if desired, to add brightness and flavor.
- Scoop the frozen rosé into glasses. Garnish with fresh berries, herbs, or a slice of citrus for a colorful finish.
- Serve immediately and enjoy the refreshing, icy sip of summer in a glass.
Notes
Ensure your rosé is well-chilled before freezing to prevent mushiness. Stir frequently during freezing to keep the texture smooth. Adjust sweetness and garnishes to match your taste and mood.