Have you heard of Frose? I hadn’t until recently. I was watching Real Housewives of New York, and this drink came up, and I thought what does it look like? Wow, that looks so delicious. I would love that!! I mean rose, all day! Right? LOL What is it? Frozen Rosé).
I’ve found a recipe on Bon Appetit, that you may like 🙂
Makes 4 to 6 Servings
Choose a full-flavored, full-bodied, dark-colored rosé for freezing. It will lose some of its color and will be a bit diluted after freezing and blending; you want something that can hold its own.
INGREDIENTS
- 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
- ½ cup sugar
- 8 ounces strawberries, hulled, quartered
- 2½ ounces fresh lemon juice
RECIPE PREPARATION
- Pour rosé into a 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
- Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
- Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
- Blend again until frosé is slushy. Divide among glasses.
- Do Ahead: Rosé can be frozen 1 week ahead.
For more frose recipes, see below:
Do you like frose? Please, comment below. I would love to hear from you!
Xo,
Stacey
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