There comes a time in every internetters life where something will absolutely consume you. My first time was that Kate Spade necklace you’ve seen me wearing a million times. One tiny suggestion on Instagram and I couldn’t sleep until I had it. Well, let’s just say this summer’s obsession is a tie between flamingos and frosé.
Frosé is everything you’ve dreamed about and more. It’s summer slushed into a glass. Frosty, fruity and vaguely boozy, frosé is the sweet marriage of a full-bodied rosé, strawberry-infused simple syrup and tart lemon juice. Sounds like something you need right now, right? Perfect. Then let’s get making.
The night before your frosé fest, pick up a bottle of a deep bodied rosé – I used Malivoire Ladybug but you could definitely go for something a bit cheaper. Dump it into a 9×13 baking dish and freeze overnight. In the morning, you’ll wake up to boozy rose crystals.
In a small saucepan, add 1/2 cup of sugar and 1/2 of water. Stir and bring to a boil then remove from the heat. Add in about a handful and a half of hulled, quartered strawberries and let it sit for 30 minutes. Strain the mixture into a container – toss the strawberries – and refrigerate until cold.
In a high-powered blender, crush about 1 cup of ice. Scrape the frozen rosé crystals into the blender, squeeze in the juice of 1 lemon and add the cold simple syrup. Blend until combined. Pop the blender container into the freezer and keep it there until it’s a milkshake-y consistency. I blended mine again because I let it freeze for too long.
Serve in a clear tumbler so you can admire the rosy hue and garnish with a strawberry. And drink umbrellas, if you have them on hand. Best enjoyed in a pool alongside an oversized watermelon floatie and in the cutest bather you own.
Dead simple, right? If I were you, I’d double it.
- 1 750 ml bottle rosé - choose a hearty variety like Malivoire Ladybug Rosé
- ½ cup sugar
- 1.5 handfuls of strawberries, hulled & quartered
- juice of one lemon
- Pour rosé into a 13x9" pan and freeze overnight or at least 6 hours.
- In a small saucepan, bring sugar and ½ cup water to a boil and stir constantly until the sugar dissolves. Remove from heat and add strawberries. Let it cool for 30 minutes, strain - toss the strawberries - and chill until cold.
- Crush about 2 cups of ice in a high-powered blender. Scrape rosé into a blender. Add lemon juice, and simple syrup, purée until smooth.
- Transfer blender jar to freezer and freeze until the frosé is thickened, about 25 minutes.
- Blend again until frosé is slushy. Divide among glasses and enjoy!