The most refreshing drink of the summer has officially arrived! We're celebrating National Rosé Day with this easy-to-make recipe for a blended frozen rosé wine cocktail that tastes amazing and looks like a freaking pink daydream. It's the perfect drink to serve at your next brunch, bridal shower, or backyard barbecue this summer. Not to be basic, but, rosé all day anyone?
Lately, the sun has been out, the weather has been heating up, and it feels like those long, hot summer days are right around the corner. And nothing beats a cold glass of rosé on a sun-soaked Saturday…except maybe a glass of this frozen rosé cocktail!
We’ve been pinning summer drink recipes like crazy (helloooo ‘Summer Fridays’) but we got super excited when we came up with this delicious and refreshing twist on a wine cocktail. We were getting ready to celebrate National Rosé Day in the studio and luckily we had a bottle on hand from local SoCal winemaker Levo wines. We froze the rosé first and combined it with just the right amount of sweet fresh strawberry syrup to make one heck of a grown-up slushie we’re gonna be making again and again!
1. Pour rosé into an ice tray and let freeze for at least 6 hours, but overnight is best. Heads up, since there’s alcohol in wine, it won’t freeze completely solid. The consistency will fall somewhere between an ice cube and a sno cone.
2. To make the strawberry syrup remove the tops and chop 8 oz of fresh strawberries. Add 1/2 cup sugar and 1/2 cup water and bring to simmer on stove, about 3 minutes, stirring consistently. Remove from heat and use a masher on strawberries until the large pieces are a soft consistency. Run the mixture through a mesh strainer or sieve into a small bowl or glass. You should end up with about 1 cup of syrup. Chill syrup in the fridge for about 20-30 mins till cold.
3. Time to whip up that frosé! Scoop the rosé ice cubes into the blender. Add 1/2 cup strawberry syrup, juice from 1 lemon, and 2 cups of crushed ice. Optional: if you want a bit more of a boozy kick, you can add a few ounces of vodka or gin. We won’t tell. Puree until blended smooth like a slushy.
4. Scoop a few spoonfuls of frozé into the bottom of the glass, then place edible flowers (available in the fresh herb section at the grocery store) flat against the side of the glass. Keep adding in more frozé and use a spoon to smooth out behind the flower, effectively pressing the petals to the glass. Add a pretty straw and you’re ready to serve!
I’m officially obsessed with this crafty frozé cocktail and I have a feeling it’s gonna become my go-to for the summer! How did you celebrate National Rosé Day? Share it with us @BeMakeful!