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Summer is not complete unless you are sipping on frosé on a hot day. No frosé machine is needed when you follow my easy instructions on how to make this homemade frosé recipe.
Once the summer temperatures rise all the girls are crying out for rosé all day!! While I love a good rosé I love a frozen rosé even more. The recipe is not complicated at all and just needs a bit of time to freeze. Waiting is hard and waiting is not my virtue.
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What do you need to make frozen rosé
- 750 mlbottle of rosé
- vodka or liquor of your choice
- strawberries or fruit of your choice
- Simple syrup
- lemon juice
WhatRoséwineshould IusetomakeFrosé?
When making Frosé (frozen Rosé), it’s generally recommended to choose a dry or semi-dry Rosé wine with fruity and refreshing flavors. Look for a Rosé that has good acidity and a balanced taste profile.
Remember that personal taste preferences vary, so you could choose a specific brand or varietal that you enjoy drinking as well!
Here are a few popular options:
- Provence Rosé: Wines from the Provence region in France are often considered the classic choice for Frosé. They are typically light, crisp, and have delicate fruit flavors.
- Spanish Rosado: Spanish Rosado wines, such as those from Rioja or Navarra regions, can be a great choice too. They often offer vibrant berry flavors and good acidity.
- Italian Rosato: Italian Rosato wines, like those from Tuscany or Sicily, can provide a nice balance of fruitiness and acidity. Look for ones made from Sangiovese or Nero d’Avola grapes.
- New World Rosé: If you prefer wines from outside Europe, you can explore options from countries like the United States (California), Australia, or South Africa. These regions produce various styles of Rosé with ripe fruit flavors and refreshing qualities.
How to make frosé:
- In a medium saucepan, over medium high heat, bring the sugar and a ½ cup waterto a boil.
- Stiruntil sugar dissolves, about 3 minutes.
- Add strawberries, remove from heat, andlet sit 30 minutesto infuse syrup with strawberry flavor.
- Strainthe strawberry-infused simple syrup through a fine-mesh sieve into a small bowl (do not press on the berries)
- Chill until cold, about30 minutes.
- Combinethe chilled strawberry simple syrup, vodka, lemon juice and rosé.
- Portion outamongst reusable drink pouches or pour into a gallon zip-top bag.
- Close the zip to andfreeze overnight.
- When ready to serve,squeeze and shake the individual bagsto break up and distribute the slush.
- Squeeze and shake the zip top bag before serving in individual glasses.
Can't you just freeze a bottle of rosé and call it frozen rosé ?
You CAN but it won't truly be a frozen rosé co*cktail. There is not a high enough ratio of water to alcohol to make the co*cktail turn into slush. So by adding a simple syrup to the rosé you are giving more water to freeze and make slushy. Plus by adding another alcohol to the mix will give it a nice kick.
Can you make frozen rosé in a large batch?
You most definitely can make frozen rosé in a large batch! I freeze it in individual reusable drink pouches for connivence but you are welcome to make a batch for a larger crowd by using a gallon size zip top bag and portioning it out into individual glasses with you serve.
How far ahead can you make frozen rosé?
I like to make my frozen rosé the day before I want to serve it but I will also make it up to a week in advance. It will keep very well in the freezer for that amount of time. If your freezer gets are frosty as mine check, check out how to defrost the freezer with my step by step instructions.
How to make a frose drink pouch. (AKA adult slush)
Follow these instructions and pour the co*cktail into individual drink pouches before freezing. Shake and squeeze the bags before serving. I opted to get reusable straws instead of using the plastic ones provided with the pack.
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📖 Recipe
Frosé Recipe
Sarah Mock
No frosé machine needed when you follow my easy instructions on how to make this homemade frosé recipe.
4.80 from 5 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 20 minutes mins
Cook time for the recipeCook Time 12 hours hrs
total time to prep and cook the recipe.Total Time 12 hours hrs 20 minutes mins
Course co*cktails
Cuisine American
Makes 4
Per Serving 286 kcal
Ingredients
- 1 750 ml bottle of rosé
- ¼ cup vodka
- 1 cup strawberries
- ½ cup sugar
- ½ cup water
- ⅓ cup lemon juice
Instructions
In a medium saucepan, over medium high heat, bring the sugar and a ½ cup water to a boil.
Stir until sugar dissolves, about 3 minutes.
Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor.
Strain the strawberry infused simple syrup through a fine-mesh sieve into a small bowl (do not press on the berries)
Chill until cold, about 30 minutes.
Combine the chilled strawberry simple syrup, vodka, lemon juice and rosé.
Portion out amongst reusable drink pouches or pour into a gallon zip top bag.
Close the zip to and freeze over night.
When ready to serve, squeeze and shake the individual bags to break up and distribute the slush.
Squeeze and shake the zip top bag before serving in individual glasses.
Notes
Can't you just freeze a bottle of rosé and call it frozen rosé ?
You CAN but it won't truly be a frozen rosé co*cktail. There is not a high enough ratio of water to alcohol to make the co*cktail turn into a slush. So by adding a simple syrup to the rosé you are giving more water to freeze and make slushy. Plus by adding another alcohol to the mix will give it a nice kick.
Nutrition
Serving: 1 | Calories: 286kcal | Carbohydrates: 36g | Protein: 1g | Sodium: 15mg | Fiber: 1g | Sugar: 34g
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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