yes way, frosé!

8/04/2016


If there is anything that I love, it is a good cold beverage on a hot summer day.  Apparently I'm not alone in that pursuit because people across the country (and on the internet) are losing their ever loving minds over frosé.  Just when you thought that you hadn't seen enough all of the rosé phrases, there's something else to pine after.  And I've gotta be honest, it's worth the hype and, also, relatively easy to make (surprisingly).

What you'll need:
+ 1 750mL bottle bold rosé (think pinot noir or merlot based)
+ 1/2c sugar
+ 8oz strawberries, quartered & hulled
+ 2.5oz fresh lemon juice

How:
Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours. (Can be done up to a week in advance).

Bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves (approximately 3 minutes). Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain into a small bowl, careful not to press on solids; cover and chill until cold (approximately 30 minutes). (I saved the strawberries for strawberry shortcake).

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) (approximately 25-35 minutes).

Blend again until frosé is slushy.

Divide & Share with your girlfriends.





adapted from

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