Frosé (Rosé Slushy)
Cool down with a refreshing rosé slushy, the latest must-sip summer drink! Tip: Choose a full-flavored, full-bodied dark-colored rose for freezing, as it will lose some of its color and will be diluted after freezing and blending. Can be frozen up to 1 week ahead of time.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Frosé (Rosé Slushy)
Prep Time90 Minutes
Servings4
0Ingredients
1 (750 ml) bottle hearty, bold rosé (such as Pinot Noir or Merlot rosé)
½ cup white granulated sugar
8 ounces strawberries, hulled and quartered
2 ½ ounces fresh lemon juice
Directions
- Pour rosé into a 13×9 pan and freeze for at least 6 hours (it won’t completely solidify due to the alcohol).
- 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 mixture 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, 3 ½ ounces strawberry syrup and 1 cup crushed ice; 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.
90 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Age restricted item
La Crema California Pinot Noir Rose Wine, 750 MillilitreHuge Deal
$15.99 was $19.99$0.02/ml
C&H Baker's Sugar Ultrafine Pure Cane Sugar, 4 Pound
$8.99$2.25/lb
Driscoll's Strawberries, 16 Ounce
$5.99$0.37/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Directions
- Pour rosé into a 13×9 pan and freeze for at least 6 hours (it won’t completely solidify due to the alcohol).
- 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 mixture 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, 3 ½ ounces strawberry syrup and 1 cup crushed ice; 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.