Recently I went on vacation with a group of friends and we attempted to make Frosé. We went online, found a recipe, followed the steps, and much to our dismay, the outcome was less than mediocre. Since the trip I have asked around and browsed online for a better recipe… and eventually I came across this one. Simple to make and absolutely delicious, I had finally found one I could say was FH approved! So, today I am thrilled to share the perfect Summer Frosé recipe and some details on the presentation because it’s SO pretty to serve on a hot summer day. Oh, and one thing to note – you NEED to plan a day ahead when making your Frosé because allowing the rosé to freeze is a minimum 6 hour step. So here it is, the recipe… Yes way Frosé!!
What you will need…
- 1 750 ml bottle bold rosé (yes, they actually suggest you use a “dark colored” rosé which I usually stay away from!)
- ½ cup sugar
- 8 ounces strawberries
- 2½ ounces fresh lemon juice (about a lemon and a half)
Serves 6-8 glasses
Instructions:
Pour rosé wine into a 13″ x 9″ pan and freeze until almost solid (at least 6 hours or over night!).
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; 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.
Want to do ahead? The rosé can be frozen 1 week ahead.
Original recipe from Bonappetit
Details
Pink Pitcher: Similar from Goop
Coupe Glasses: Bed Bath and Beyond
Flower Vases: Crate & Barrel Teeny Bud Vases
The winning detail: The dainty flower garnish! I recommend buying edible flowers
Cheers!! Shop the look:
Photography by Yesi of Simply Lively
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