Frozen Rosé Wine or Frosé
I’m a recent addition to the rosé wine fan club. I thought it was “grocery store wine”, though these days you can get good wine right in the store. This quick Frosé cocktail is three ingredients and blends in thirty seconds. It’s a perfect frozen wine slushie for a Mother’s Day brunch or a Girls’ Night In.
Frosé, or frozen rosé wine, is one of those simple, genius creations that occur when a bartender or restaurateur thinks “hey, let’s use what we already have in a new way.”
In the case of frosé, someone at New York City’s Bar Primi decided to pour rosé wine into the slushy machine to make a divine frozen wine drink.
I’ve seen other recipes where the first step is freezing rosé wine in a 13 by 9 inch pan. But that takes foresight. Sometimes mama wants a cocktail with her eggs benedict.
For this recipe, you can have frosé all day by adding the chilled wine to frozen berries. Use strawberries, raspberries, or whatever you like and have on hand.
30-Second Frosé Cocktail Recipe
1 cup chilled rosé wine
1 cup frozen strawberries, or berry of your choice
2 teaspoons sugar, agave, or simple syrup
Squeeze of lemon juice
Fresh berry and mint to garnish
Add wine, berries, and sweetener into blender. Blend until smooth. Pour into glass. Makes two servings, or maybe one, I don’t judge.
Don’t spend a lot on the wine. As with sangria, a really good or expensive isn’t fully appreciated when you blend it with fruit and sugar. On the other end of the spectrum, don’t go so cheap that you purchase a wine you wouldn’t drink on its own merits.
I’ve made this recipe with both Flirty Bird Rosé and Arosa Sweet Sparkling Moscato Rosé I bought at Aldi. Whatever your grocery store sells that you like will be fine.
Some bars add vermouth and Campari, others add a shot of vodka. Experiment to find add ins that suit your tastes.
I find that some sort of sweetener is indispensable. It’s just a little too tart with out sugar. A liquid like simple syrup (sold where ever bar mixers are shelved at the grocery store) or agave nectar are best, but just mixing a little sugar with water does the trick.
Serve a frosé cocktail with breakfast in bed, brunch on the patio, and all summer long.