It’s officially summer. And the season calls for frosé. Yes, rosé on its own is delightful - but why not turn something delightful into something fabulous? Serve up an icy glass of frosé to refresh and quench that summer thirst. Courtesy of Bon Appétit Magazine - here’s our step by step guide to making the best summer frosé that everyone will be pining for.
WHAT YOU NEED
1 750 ml bottle of rosé (such as Discovino’s Donna Rosé)
½ cup sugar
8 ounces strawberries, hulled, quartered
2 ½ ounces fresh lemon juice
3-5 14oz vinos from Tossware
3-5 fun straws
FREEZE IT. Pour rosé into a 13x9” pan and freeze for at least 6 hours until almost solid. Keep in mind - it won’t completely solidify because of the alcohol.
SWEETEN IT. Bring sugar and ½ cup water to a boil in a medium saucepan. Stir constantly for about 3 minutes until the sugar dissolves.
INFUSE IT. Add strawberries, remove from heat, and let sit for 30 minutes to infuse the syrup with the strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on the strawberries). Cover and chill for about 30 minutes until cold.
SCRAPE IT. Scrape the frozen rosé into a blender. Add lemon juice, 3 ½ ounces of strawberry syrup, several syrup-infused strawberries (as your heart desires), 1 cup crushed ice and puree until smooth.
FREEZE IT. AGAIN. Transfer the blender jar to the freezer and freeze for another 25-35 minutes until frosé is thickened.
BLEND IT & SERVE IT. Blend again until frosé has a slushy consistency. Divide among glasses. Add a straw. Serve it up.