How to Make Frosé at Home: Tips for Creamy, Smooth Results
One sip of this chilled Frosé hits with a burst of strawberry and citrus, light and just a bit tart, and it’s easy to see why it’s a summer favorite (even my friends who aren’t usually into rosé keep asking for refills). Serve it extra-cold for maximum refreshment—it’s as close as you’ll get to a vacation in a glass.
Ingredients
Scale
- 16 oz ripe strawberries, roughly chopped
- ½ cup granulated sugar
- 1 bottle Rosé wine, dry or semi-dry, darker the better
- Garnishes: sliced strawberries or mint sprigs
Instructions
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In a container, combine the strawberries with sugar. Stir to incorporate fully; let sit at room temp at least 30 minutes or until berries have emitted quite a bit of juice and are nicely macerated.
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In a 9×11 dish, combine the macerated strawberries with wine. Stir to combine. Place in freezer several hours or until frozen – overnight is fine.
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Scoop frozen mixture into heavy-duty blender; blend until it’s the consistency of frozen slushy. Immediately divide into drinking glasses and serve immediately with desired garnish.
Notes
- Use the ripest, reddest strawberries you can find for the brightest flavor and most vibrant color in your frosé.
- Macerate the strawberries with sugar for at least 30 minutes. This draws out the juices and gives the drink a sweet, fruity base.
- Choose a dry or semi-dry rosé for a more balanced, refreshing slushy. A darker pink wine will give your frosé a deeper, more vibrant color.
- Freeze the strawberry and wine mixture in a wide, shallow dish like a 9×11 pan. This helps it freeze faster and makes it easier to scoop and blend.
- For the smoothest texture, use a heavy-duty blender. If the frozen mixture is too firm, let it sit at room temperature for a few minutes before blending.