I seem to be on a major drinks kick right now. No this is no the same as having a “drinking problem”. I think ‘cause it’s been so hot out that all I want to do is drink something cold and refreshing to cool down. I’m like a women obsessed with drinks. Do you get like that in the Summer or is it just me? Well either way, get ready guys ‘cause I have discovered the ultimate cool down drink, Frosé. Yes, that’s frozen rosé. And no, sadly, I did not come up with that pun myself. Have you heard of Frosé yet? It was a minor internet sensation for a few minutes when Willa Jean in New Orleans introduced it on their menu. Combine rosé and a little simple syrup, freeze until slushy and you’ve got yourself a delicious, frosty and super refreshing Summer drink. Like so refreshing you might turn into these guys . I honestly cannot talk up enough how good these are. They’re my new perfect barbecue, poolside lounging or just cooling down at the end of the day drink. Though I think they’d be excellent for brunch too. If you know me you might be surprised that I’m so into a drink that is basically doctored, frozen wine. I can be a bit of a wine snob so typically the idea of adding sugar and water to wine would make me run far away. But here’s the thing, this is so darn delicious that I don’t even care anymore! It helps if you don’t think of it as “wine” but instead think of it as its own separate category of drinks. It’s Frosé.
Like most drinks, there are multiple different ways to make Frosé. I’ve gone with what I think are the two simplest methods that produce the best results. My preference is for method 1, but method 2 works well too if you want to “set it and forget it”. How you make your Frosé is going to be entirely up to you and your preferences and time allotment. In my recipe I’ve given you two different methods but both require waiting for the drink to freeze. If you’re in a hurry and don’t want to wait use Willa Jean’s recipe for instant gratification.
- 1 750ml bottle rosé (pick one that’s full-bodied and good but not too fancy)
- ¼ – ½ cup simple syrup (1 part sugar, 1 part water)
- Stir together the rosé and ¼ cup of simple syrup. If this is not sweet enough for you add in more of the simple syrup until you reach your desired level of sweetness (this will depend on your wine and taste buds). Remember that it will taste less sweet when frozen, so adjust accordingly.
- Pour wine and syrup mixture into a large Ziploc bag.
- Lay bag flat in the freezer for 2-4 hours, depending on how cold your freezer is.
- Every hour or so check on the mixture and break up any large frozen chunks if they form.
- When it becomes slushy but not frozen solid, pull it out of the freezer.
- Pour Frosé into a glass. If you like you can top with a little rosé to make it a bit more liquidy.
- Pour wine and syrup mixture into ice cubes trays.
- Freeze for several hours or until almost solid, the amount of time will depend on your freezer. Toss cubes of Frosé into a glass and break cubes up with a fork until slushy. If you like you can top with a little rosé to make it a bit more liquidy.