The Coolest Cocktail of the Summer-Frosé

It's pink, it's slushy, it's wine and it's fruit. It's frozen rosé. It's Frosé. This summer's coolest cocktail that everyone is talking about. So how do you make this yummy coctail, well we got you.  

INGREDIENTS

  • 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
  • ½ cup sugar

  • 8 ounces strawberries, hulled, quartered

  • 2½ ounces fresh lemon juice

PREPARATION

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 sit 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.

You can also plan ahead of time.  Rosé can be frozen 1 week ahead.

 

 

 Photo via  Bon Appétit

Photo via Bon Appétit

Kara Green