Frosé All Day
Unless you’ve been living under a rock for the last few years (and maybe you have, no judgment) you have probably heard of a little summertime super trend taking your social media by storm. Yes, I am talking about Frosé. More than likely you have seen photos of this Summer stunner flooding your instagram feed as soon as daytime temps reach 74 degrees, and this grown up slushy is what warm weather dreams are made of, truly! So we decided to dive in and try a few recipes to find out what is worth your time to blow your mind!
For those of you who were totally unaware of this frozen wine miracle, Frosé is basically just frozen wine with a little bit of sweetener and some fruit for color and flavor. That’s literally it. So let's take a look at some of our favorite recipes so far!
The gold standard for do it yourself frosé comes from Bon Appetit Magazine (no surprise there). You can always tweak the recipe by adding different fruit or playing with how much strawberry syrup to add. We made it as is with our Gay Rosé and it was absolutely fabulous! Choose a full-flavored, full-bodied, dark-colored rosé for freezing. It will lose some of its color and will be a bit diluted after freezing and blending, so you'll want something that can hold its own.
- 1 750 ml bottle hearty, bold rosé (we used Naked Winery Gay Rosé)
- ½ cup sugar
- 8 ounces strawberries, hulled, and quartered
- 2½ ounces fresh lemon juice
- Pour rosé into a 13x9" 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 set 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.
*Do Ahead: Rosé can be frozen 1 week ahead.
If you love the taste of rosé and sweet wine is just really not your thing, then you will love this version of the frozen cocktail from www.acouplecooks.com.
Here’s what you’ll need:
This naturally sweetened cocktail recipe uses just three simple ingredients: rosé wine, strawberries, and a little honey. So easy, right?
- 1 -750mL bottle rosé wine (we used Naked Winery Take Me Away Rosé)
- 8 large strawberries (about 1 1/2 cups ripe strawberries, halved), plus more for garnish
- 1 tablespoon honey (or maple syrup for vegan)
- Open the rosé and pour 2/3 cup into a glass measuring cup; set aside for when serving.
- Remove the tops of the strawberries and cut them in half.
- In a blender, blend the remaining rosé, strawberries, and honey until smooth and fully combined. Then pour the mixture through a strainer and into a covered baking dish.
- Transfer the baking dish to the freezer and freeze at least 6 hours, or overnight. (The alcohol in the mixture will keep it a slushy texture instead of freezing solid.) Blend the mixture again until it comes to a fluffy texture.
- To serve, place the blended mixture into a glass. Then pour a splash of rosé into each glass (this step is important: it gives the final texture and brings in the character of the rosé). If desired, garnish with strawberries and serve.
WATERMELON MINT FROSE
This cocktail requires a little prep the day before, but once everything is ready, it only takes about a minute to make. A couple of notes on preparation and ingredients: You'll want to make sure you freeze your watermelon cubes individually so that the cubes don’t clump together – this will hurt your blender and it will take longer to blend. I’d also recommend making the mint simple syrup the day before, as the mint flavor gets stronger with time.
- 1 (750-ml) bottle rosé wine (we used Naked Winery Puma to give it a little fizz)
- 1 pound watermelon cubes
- 1/2 cup granulated sugar
- 1/2 cup water
- 8 to 10 fresh mint leaves, plus more for garnish
- 1/4 cup freshly squeezed lemon juice
- Pour the rosé into ice cube trays and freeze until solid, at least 6 hours or preferably overnight. At the same time, place the watermelon on a baking sheet lined with parchment paper and arrange them so that the cubes are not touching each other. Freeze for at least 2 hours, then transfer the watermelon into a container or zip-top bag and keep frozen. Meanwhile, make the mint simple syrup.
- Place the sugar and water in a small saucepan over medium heat, stirring constantly until dissolved. Add the mint and bring to a boil. Once boiling, turn off the heat and let sit for 15 minutes. Strain the syrup into a small bowl, discard the mint leaves, and let the syrup cool before refrigerating until ready to make the drink.
- Place the rosé ice cubes, frozen watermelon, mint simple syrup, and lemon juice in a blender and blend until combined and creamy. Pour into glasses and garnish each glass with a sprig of mint.
++This recipe comes to us from thekitchen.com
Naked Winery Team