Frozé All Day
OK, I admit it - I've jumped on the rosé train. There's even rosé gummy bears. Who knew? But the blistering heat of the summer lead me to this tasty treat, frozen rosé aka Frozé. For the past four years or so, rosé's popularity has skyrocketed, with some saying it's already peaked. (I love this Vanity Fair article from 2014, "When did Rosé Become a Thing?")
"The tides started to turn sometime around 2013, and for whatever reason, wine drinkers—especially millennials—began to associate the pink drink with the good life. With most bottles on the U.S. market ringing in at under $20, it suddenly felt like rosé was an approachable drink for an aspirational lifestyle; having a frosty bottle of Whispering Angel or Wölffer Estate became a seamless part of everyone’s summer, from pool parties in East Hampton to rooftops in Bushwick." - Vogue
So while the Vogue article above asks if the rosé trend has reached it's tipping point, this frozé is sure to "keep you cool," at least for another summer or two.
Makes approximately 4 cocktails
- 1 bottle of Rosé (I used Dark Horse Limited Release Rosé)
- 1/2 cup sugar
- 1/2 cup water
- 8 ounces strawberries, hulled & quartered
- 2½ ounces lemon juice
- 1 cup ice
- Mint leaves for garnish
- Pour entire bottle of Rosé into a 13x9 sheet pan (with lip), and freeze for about 6 hours**
- In a sauce pan, bring water to a boil. Add sugar and reduce heat to simmer, stirring until sugar completely dissolves.
- Add strawberries, stirring to combine. Let simmer for about 30 minutes.
- Strain strawberries through a sieve but don't mash them through.
- Chill strawberry simply syrup for about 30 minutes.
- In a blender, combine frozen rosé, 3 ounces of simple syrup, lemon juice and ice, until smooth.
- Garnish with mint and enjoy!
**Because of the alcohol, the rosé will not completely freeze and will have more of a slushy consistency.
All photos ©2017 Jonathan Stiers | Recipe from Basil & Bubbly