Frozé Slushy Cocktail
I wish I had come up with the name for this pretty, refreshing and perfect summer cocktail. Unfortunately, I didn’t and it is easily found all over social media.
Since I love rosé wine and it’s hotter than blue blazes, I had to put my spin on the Frosé sensation. I should have tried it sooner though, back when Rainier cherries were in season. Instead, I bought regular cherries and strawberries and made simple syrups from each fruit.
The cherry-style was far too tart, so I went with the strawberries. Next summer, I’ll get on the ball earlier and make it with Rainiers. Already looking forward to that!
It’s recommended to use a darker shade of rosé since the wine will lose some of its color and be diluted due to the blending, freezing and the addition of other ingredients.
If you would like to make two batches (since only half of the strawberry simple syrup is used in this recipe) the instructions to do so are at the bottom of the recipe.
My “do as I say, not as I do” recommendation for today is to place the sheet pan in the freezer first and then add the wine to it. I poured the wine in the pan and tried to transfer it to the freezer. Way more difficult than it seems like it should be!
One last note before the recipe. Above are nine of the ten stacks of cookbooks for the blogiversary winners. I didn’t bother to package the tenth stack since it’s for my daughter, Marissa. She’ll pick hers up when she visits over Labor Day weekend.
I delivered six of the packages on Saturday. I’m waiting for the other three winners to be home. Those lucky ladies are out-of-town, enjoying some cooler weather. Yes, I’m jealous!
Frosé Slushy Cocktail
- 750 ml bottle rosé (a darker shade of rosé works best)
- 1/2 cup sugar
- 1/2 cup water
- 1 cup strawberries, hulled; quartered if large, halved if small (alternately, you may use 1 cup of pitted and halved fresh Rainier cherries)
- 1/4 cup fresh squeezed lemon juice
- 1 small lemon slice, cut into 4 triangles
- 4 cocktail picks (I used leftover picks from Marissa & Jeff’s wedding reception)
Place a sheet pan on the shelf of your freezer. Make certain that the door will close. At the same time, clear a space in the freeze to fit your blender jar.
Pour the rosé into the sheet pan and freeze at least 4 hours. It won’t freeze solid due to the alcohol, so it will be more of a slushy consistency.
Meanwhile, bring sugar and water to a boil in a medium saucepan; stirring, until sugar dissolves, about 2 minutes.
Remove from heat and add the strawberries, let sit 30 minutes to create a strawberry simple syrup. (in the photo above, I’m chilling down the strawberries in their simple syrup along with a lemon simple syrup I used for another cocktail)
Strain out strawberries and place syrup in one bowl and all but 8 pieces of the macerated strawberries in another, cover both bowls and refrigerate for at least 30 minutes.
Garnish: Thread a lemon piece and 2 reserved strawberries pieces on each pick. Transfer to a small plate, cover and refrigerate until ready to serve.
Thirty minutes before you plan to serve the frosé; place 1 cup of ice in a blender. Add half of the strawberry simple syrup, the macerated strawberry pieces and the lemon juice to the blender and purée until smooth.
Scrape the rosé slushy, from the sheet pan, into the blender and pulse until combined. Place the blender jar in the freezer and freeze for about 30 minutes.
Quickly and lightly blend again until frosé is slushy. Divide among four glasses and garnish each with a pick.
The recipe makes enough strawberry simple syrup to make two batches of drinks. Feel free to double from the start. The only ingredients that need to be doubled are the wine (2 bottles, using two sheet pans) and the lemon juice. No need to double the strawberries, just decrease the number used for each garnish from 2 pieces to 1 piece. Then cut the garnish lemon slice into 8 smaller triangles instead of four and use 8 picks.
I served the frozé on a vintage tray and used my parents’ vintage ice bucket. Sweet!