What’s frosty, pink, and fun to drink? It’s frosé, summer’s newest, coolest cocktail that’s got everyone talking. And you’re going to want one right now. So, let’s get on it.
First things first. It’s pronounced fro-ZAY. (Rhymes with okay, but it’s way more than okay, as you’ll see.)
Next, I’ll bet you’re guessing you’re going to make this grown-up slushy with a delicate pink rosé wine. Actually, you want to go with a darker, richer rosé because the wine will lighten up in flavor and color when you freeze it. Try a Malbec or Pinot Noir rosé.
You’ve got the right wine picked out, and now you’re going to need a big bowl of fresh strawberries. Whaaat? Hang on. It’s the secret ingredient that amps up the flavor and elevates this from a mere glass of frozen wine to something that could qualify as dessert.
Since strawberries sometimes need a touch of sugar to bring out their sweetness, you’re going to add some of that. (No one promised this was a healthy fruit smoothie!) You’ll put the strawberries, sugar, and a bit of water into a blender and give it a good spin until it’s all smooth and pretty. Ready for the big chill? Pour the mixture into a 9×13 baking dish, stir in the rosé, and pop it into the freezer. You could strain out the strawberry solids if you want to, but that’s strictly optional. Either way, after about two or three hours, give the whole thing a stir and put it back in the freezer.
Or, if you have an ice cream maker, plug that baby in for instant wine slushy gratification.
Go get some appetizers started and send out the invites, because in two more hours, you can spoon all that frozen deliciousness into wine glasses and serve it to your adoring friends. Tip: To add sparkle, dip moistened rims into a bowl of sugar.
Want the recipe in savable, sharable form? Here you go: Strawberry Frosé (Frozen Rose Slushy)
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