frosé all day

 

It’s that time of year…the weather’s starting to heat up, summer is almost here, and frozen cocktails are on the brain. Or maybe it’s just that it feels necessary to celebrate the gorgeous weather and everyone’s sun-kissed/freckled skin.

Frosé crept into the scene last year and with the some recipe testing, I’ll let you know it’s very easy to make at home!

This is for the hot days, where you want to add ice cubes to your wine, or blend up a batch for a BBQ, book club, or just because. I promise the added sugar doesn’t make it sweet at all. It’s needed to balance out the tart lemon and blended wine.

FROSÉ (serves 5)

  • 1 bottle rosé
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup cut strawberries
  • approx. 2 lemons

Using a large freezer zip-top bag, pour entire bottle of wine into bag.  Seal bag and press extra air out (don’t want it to balloon in the freezer). **Freeze for 12 hours**

**note that this step can be omitted. When I first read a frosé recipe I skimmed over it like an idiot so when I made this video I didn’t have the 12 hour frozen bag in place.

Anyway….To make the strawberry simple syrup you’ll need to: first, cut up 1 cup of strawberries, slice, dice, whatever you want and set aside. Next, add 1/2 cup boiling water to 1/2 cup of sugar. Mix until sugar is dissolved. Place cut berries into warm sugar water and set aside to cool for about 15 minutes.

In the meantime, juice enough lemons to get yourself 2oz worth.

Set up your blender. Now, if you haven’t frozen your rosé for 12 hours, add about a tray worth of ice cubes as the base (simply omit this step if your rosé is in a semi-frozen state).

Add frozen rosé, simple syrup, strawberries and 20z lemon juice to the blender.

Start up that blender and let it whirl until frothy.

Garnish with a berry, drink, dance and be merry!

(repeat when necessary) 

PS: the wine glass I used can be found HERE 

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