If you haven’t yet met frosé (aka frozen rosé), let me formally introduce you to your new favorite pink drink of summer that you’ll be sipping on from now until Labor Day. And while frosé has become fairly ubiquitous at trendy patio bars across the country, I bet that most of you haven’t tried making it at home, amiright? I hadn’t either, since I assumed there was some special trick or equipment needed to achieve the right consistency. Wrong! Turns out, it’s as simple as planning a day ahead, and all you really need is a blender, a freezer, and a bottle of the good stuff. Scroll on to read how it’s done, as well as the secret ingredient that’ll make your frosé taste better than most of the others out there you may have tried.
photos by kristen kilpatrick
These photos were taken at Hotel San José, aka everyone’s favorite spot for frosé in Austin (and I just realized that José rhymes with frosé. Coincidence? I think not.) I’ll still enjoy one of these frosty glasses on their patio any sunny day of the week, but when I need an at-home fix…
The secret to making the best frosé is the strawberry syrup that’s in this recipe, since let’s face it: slushy drinks need to be a little bit sweet. The strawberries also intensify the pink hue of the finished drink and make it the perfect light, fruity concoction for easy summertime sips. Recipe card is below, and I’d love to hear if y’all give it a try!
- 1 bottle rosé
- 1/2 cup sugar
- 1/2 cup water
- 1 cup halved strawberries
- 1/4 cup fresh lime juice
- 1/4 cup fresh mint leaves, plus more for garnish
- Pour rosé into a rectangular cake pan, and allow to freeze overnight (8 hours or so) until almost solid. It won't completely firm up due to the alcohol content.
- In a saucepan, bring sugar and water to a boil. Stir to dissolve sugar, then immediately take off the heat. Add strawberries and mint, then cover and allow to sit for 1 hour to infuse the simple syrup. Strain and chill the syrup in the fridge.
- Scrape rosé into a blender, then add the lime juice, 1/2 cup infused syrup, and 1 cup ice. Puree until smooth but still slushy. Serve immediately, or if it needs to harden up a bit, return the blender to the freezer for 30 minutes until desired consistency (blend again before serving.)
- Pour into glasses and drink up!
*Make-ahead tip: Freeze the rosé and chill the simple syrup up to a week in advance! Recipe inspired by this one from Bon Appétit.