Strawberry Frosé

Ya’ll. Summer is here to stay and you know what that means… frosé season. Frosé is out in full force here in Raleigh and I can’t exercise any restraint. I don’t really care if I look silly slurping a glass of hot pink slush in a fancy wine bar. I adore this icy wine concoction and I would order it all year long if I could.

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I probably over-indulge in frosé during the summer months because I have never been able to replicate the smooth consistency at home. I always find that my frosé is watery and filled with ice chunks – no thank you. After many failed attempts and glasses of watery wine – I am pleased to present this perfectly silky smooth, strawberry frosé! Make it once and you will be hooked all summer long. The great thing about this recipe is that it makes quite a few servings with just one bottle of wine. You can easily scale this up for a party and impress your friends with this frozen pink treat!

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So. Here is the scoop. Start by freezing your favorite brand of rosé wine in a shallow baking dish overnight. The wine will not freeze completely and you will be left with little crystals of wine slush. This is important because it will reduce the amount of ice needed to get the right consistency and does not water down your frosé.

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Add the wine slush to your blender with vodka, lemon juice, simple syrup, ice cubes, and frozen strawberries.

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I only used half of my wine because I was making 3-4 glasses – but the recipe is easily doubled to use your full bottle. I also am a super basic snob and begged for someone to buy me Rosé Vodka for my birthday. I like to think it adds a little extra something special here, but regular vodka works just as well!

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This strawberry frosé comes cat-approved and you should go make some right now.


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Total Time: 4 hours + 10 minutes

Serves: 3-4

Ingredients:

  • 1/2 bottle rosé wine
  • 1 cup frozen strawberries
  • Juice from 1/2 lemon
  • 2 ounces simple syrup
  • 3 ounces vodka (I use Rosé Vodka)
  • Up to 1 cup ice

Instructions:

Pour half a bottle of rosé wine into a shallow baking dish and place in freezer for at least 4 hours. Remove once you can scrape the top with a fork and create ice crystals. The wine will not freeze into a solid block because it contains alcohol. A little bit of liquid is fine. While you wait, prepare your simple syrup with equal parts granulated sugar and water (see previous recipe for instructions).

Once your wine is frozen into an icy slush, pour into a blender with frozen strawberries, lemon juice, simple syrup, and vodka. Add a little bit of ice to get the mixture going and blend until combined. I added more ice cubes until I reached the thick consistency I was going for – but use your own judgement. I did not need more than 1 cup of ice to get a thick frosé.

Pour into your preferred glasses, garnish with fresh mint, and serve with a straw!

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