Yes Way, Frosé

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Margaritas, piña coladas, daiquiris and lemonades. All of these are classic summer staples when it comes to frozen drinks. But most of the time when you order these colorful creations out at a bar or restaurant, they are continually mixed in a giant bin of sugary sweetness, not made fresh and not made from scratch. You may be paying for the alcohol, but you’re not getting your money’s worth in this icy mixture.

But there is one cocktail that has been buzzworthy all spring and summer. Frozen rosé wine slushies are the most popular refreshing summer drink on a hot day. Super simple and easy to make at home, all you need is a bottle of rosé, some strawberries, sugar and lemon juice.

In fact, some wineries on Long Island are even serving frosé if you’re looking for something other than your usual wine tasting.

Make a batch to sweeten your summer and taste the craze for yourself.

Frosé

Makes 4 to 6 servings

1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
½ cup sugar
8 oz strawberries, hulled, quartered
2½ oz fresh lemon juice

1. Pour rosé into a 13×9-inch pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least six hours.

2. Bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about three 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 (do not press on solids); cover and chill until cold, about 30 minutes.

3. 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), about 25-35 minutes.

4. Blend again until frosé is slushy. Divide among glasses.

(Recipe courtesy of Bon Appétit)

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Jennifer Fauci is the managing editor of Long Island Weekly, Anton Media Group's award-winning special sections and Anton’s local magazines. Her passion for literature, travel and the arts lend to the unique content in her publications. In her time at Anton, she has received first place in the Folio Awards, second place for the NYPA awards and is the recipient of six PCLI awards.

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