Last year rosé was the drink of the summer. This summer, it’s back and it’s frozen. In Chicago, we tend to use the term rosé slushies, which was popularized by Expat, the genius sidewalk bar beside Nellcote that made them their specialty. Elsewhere, people have adopted the term Frosé. Whatever you choose to call it, it’s a delightfully fruity and refreshing cocktail and the ideal way to cool off on a hot summer day. Wondering how to make rosé slushies? It’s really easy, let me break it down for you.
In order to get the ideal slushie consistency and fresh fruity flavor, I mixed the rosé with a roasted strawberry purée. You could use raspberries if you prefer, but I thought that the strawberry complimented the rosé wonderfully.
The fun thing about this recipe is that it only takes 3 ingredients. I quickly roasted the strawberries with a touch of sugar, to get the juices flowing and to intensify the flavor. Then I pureed them and strained them to remove the seeds. The rest was as simple as mixing the roasted strawberry purée and the rosé together, letting it freeze overnight, and using a fork to make the slush.
I love recipes like this that can be made a day or two before a party. Plus it would be just as easy to make a double or triple batch. This would be a hit at a bridal shower or any summertime gathering. It takes about 15 minutes for the slushies to melt into slush, but you could opt to serve them in a bowl as a sorbet instead.
Yields 8
15 minPrep Time
8 hrCook Time
8 hr, 15 Total Time
Save RecipeIngredients
- 1 pound of Fresh Strawberries
- 1 tablespoon Granulated Sugar
- 1 bottle of Rosé
Instructions
- Slice the stems off the strawberries, and slice the strawberries in half. Line a baking sheet with parchment paper (this is important because it prevents the strawberries from burning) and arrange the strawberries on top. Sprinkle the sugar over. Place the strawberries in the oven to roast at 350 degrees for 10 minutes.
- The roasted strawberries should be soft and very juicy. Pour both the berries and the juice into a blender and purée until the mixture is smooth.
- Strain the strawberries to remove the seeds.
- Mix the roasted strawberry purée and the bottle of rosé together, in a container with a lid. Place the lid on the container and let the mix freeze over night.
- The next day, use a fork to scrape the frozen rosé turning it into a slushie. This should be easy since the alcohol in the wine prevents the mixture from freezing into a hard solid.
- Scoop the slush into wine glasses (it is easier to do this before it starts melting). After about 10 minutes at room temperature the slush will melt into perfect rosé slushies!
