6 Frozen Rosé Recipes That Make Any Summer Activity Way More Fun
Hello and welcome to today's edition of "things you should be drinking rn." In this episode, we'll demystify the drink you THOUGHT you could only buy at bar. El oh el to that nonsense.
To kick things off, legendary Cosmo staffer and low-key rosé expert Shannon Barbour shares her go-to frosé recipe that's as easy as it is lit (literally, there's vodka in it).
Combine half a bottle of rosé, 1/4 cup sugar, a handful of frozen strawbs, and a shot of vodka (for extra-fun times) in your blender, then blast until smooth. Pro tip: If it tastes a little like medicine, add a hearty squeeze of lemon.
Here, five more recipes for the pink drink that'll spice up your summah.
Paloma Frosé
Pour a bottle of rosé wine and 1 12 oz can grapefruit sparkling water (such as LaCroix) into a large baking dish. Freeze for 24 hours, or until the rosé is frozen solid. When it's ready, break it up into big frozen pieces with a fork, and scoop it into a blender along with 4 ounces tequila, 1/2 grapefruit, juiced, 1 large lime, juiced, and 3–4 tablespoons agave nectar. Serve immediately, garnished with grapefruit zest or wedges as desired.
Recipe from Plays Well with Butter.
Raspberry Lemon Frosé
Fill an ice cube tray with a bottle of rosé (there will still be most of the bottle leftover), and place in freezer. Once rosé is frozen, place rosé ice cubes into a blender, along with the lemon juice from one lemon, 1 cup frozen raspberries, 1/3 cup vodka, and a cup of the remaining rosé. Blend until smooth, and then strain with a mesh strainer to remove the seeds from the raspberries. Pour into a glass and enjoy!
Recipe from Inherited Salt.
Watermelon Rosé Slushie
Pour a bottle of rosé into a pitcher and freeze overnight. When it's ready, combine the frozen wine, 1-2 cups of watermelon, and a handful of ice cubes to a blender. Pour into your favorite glass and garnish with a cube or slice of watermelon
Recipe from My Style Vita.
Peach Frosé
Throw a couple handfuls of ice into your blender along with a 16-ounce bag frozen peach slices and a bottle of chilled rosé. Secure the lid and pure until smooth. Pour the peach frosé into small glasses and garnish with a frozen peach slice.
Recipe from Simply Scratch.
Pineapple Mint Frosé
Pour a bottle of (darker) rosé into a freezer-safe container and freeze overnight or at least 6 hours. Since rosé is alcohol, it won’t be frozen solid.
In a small saucepan, combine 1/2 cup sugar and ½ cup water. Bring to a boil, stirring constantly to melt the sugar, about 3 minutes. Add 10 oz frozen pineapple chunks. Stir and bring back to a boil. Remove from heat. Let it sit for 10 minutes. Then stir in 20 mint leaves before letting it rest for 20 minutes. Strain the syrup through a fine-mesh sieve into a small bowl. Do not press on the pineapples. Just gently stir around to let the syrup drip down. Cover the bowl with plastic wrap and chill in the fridge, about 30 minutes.
In a blender, add 5 tablespoons lemon juice, 5½ ounces (½ cup plus 3 tablespoons) pineapple mint syrup, frozen rosé, 5 fresh mint leaves, and 1 cup of ice cubes. Blend until smooth. Cover with a lid and transfer the blender jar along with the frosé into the freezer. Freeze until thickened, about 25–35 minutes. Blend again until smooth. Pour into serving glasses and serve immediately.
Recipe from The Missing Lokness.
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