Summer slushy: Rosé-Frozé

Over some sneaky Sangrias in Spain last week (as in they could sneak up on you if you weren’t careful), the conversation turned to favorite (similarly sneaky) “party-starting” summer libations. It reminded me of the summer of the Rosé Frozé—when delightfully fruity blends featuring rosé wine may or may not be deceptively strong.

Our local market had come up with one such version of the on-trend adult slushy and put it on a recipe card near the checkout counter. A mix of peach and strawberry, we knew we had to try it immediately—and it was so good! So this week, with the temperature rising to summer-status, I can tell you I am looking forward to bringing it back come the next pool party.

You can pre-make it in batches overnight—the alcohol doesn’t freeze, so it gets slushy on its own in the freezer! Here’s how to make it…

Rosé Frozé

1 bottle of rosé, 750mL
13 ounces strawberry puree (blend about 20 strawberries in blender to make)
13 ounces Peach Bellini
9 ounces peach schnapps

Combine all ingredients in a large zip top bag (or two if necessary). Freeze bag for about 8 hours, or until slushy consistency.

Pour into white wine glass, stir and serve.

(Note: Fresh strawberries are best, but if you’re running out to grab ingredients at the last minute, you could use frozen ones to save on time. Blended with the other ingredients, they’re like a stand-in for ice.)


P.S. How to assemble the perfect cheese board. More cocktails. And, unrelated, I’ve put up another clothing sale (women’s and kids’) on Instagram this week @shophitherandthither2019. Thanks!

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