Last summer, NYC was all abuzz over a pink drink. Frosé (Frozen Rosé) popped up in bars all over the city and people fell in love. I mean, what’s not to love about a grown up’s version of a slushy, right?
Now the rest of the country is catching on to the frosé buzz and I have recipe to share with you today! We don’t get too many crazy hot summer days here in New England but I’m keeping this recipe on hand for when we do. It would be PERFECT for those hot Alabama nights I know so many of you will be having for the next few months!
Frosé (Frozen Rosé)
- One bottle rosé. (Choose a full-bodied and dark colored rosé as it will lose some of its color in the freezing process.)
- 1 1/2 cups of sliced strawberries
- 2 T sugar (or more to taste)
- 3 oz vermouth (optional – could also use rosato vermouth – the pink kind!)
- 1 oz water
Place strawberries, sugar, vermouth, and water into blender and blend until the mixture is smooth. Pour mixture into a 9×13-inch baking pan; stir in the wine. You could also do this is in a gallon-sized freezer bag. Freeze, stirring once about halfway through, until mixture is slushy, about 6 hours. Remove from freezer and stir to breakup the larger frozen clumps.
*Do Ahead: Frosé can be frozen 1 week ahead.