Frosé 2.0

By Annie Tobey | July 5th, 2018

Summer upgrades for homemade frozen rosé

July_Pomegranate_Frose_WebsiteThe color of a summer sunset, rosé wines are growing in popularity. Especially suited for the beach, backyard barbecue or dinner on the deck, this pink-hued wine is made from a variety of grapes.

Extend your enjoyment by enjoying frozen rosé – i.e., frosé! The typical frosé includes pre-frozen rosé, a sweetener and strawberries, but other fruits can complement the wine, too, like watermelon, pineapple, raspberries, kiwi and peaches. Most recipes recommend using a blender, though a few suggest using an ice cream freezer. Some recipes add vodka for extra punch. Other variations include grenadine for sweetening power and red coloring or lemon juice for balancing the flavors. You can customize your frosé to be drier or sweeter by playing with the sweetener. Other variations:

  • Substitute frozen coconut water for ice.
  • Rim serving glasses with sugar.
  • Use a complementary-flavored vodka, chilled orange liqueur, Campari or limoncello.
  • Garnish with bits of fruit or with herbs such as mint and thyme.

Use these recipes as a springboard to dive into your own pink pool of frozen delight. To pre-freeze wine, use a plastic zip bag (place the bag in a bowl, in case it leaks, then snip off a corner for easy pouring). Leave in the freezer for least eight hours. If you use vodka in your frosé, the higher alcohol content might result in a slightly thinner consistency. You can chill the vodka in the freezer before using to help mitigate the thinning. Now get ready to blend and say, “Yes way, frosé!

Easy as Frosé

4 servings

  • 1 bottle rosé, frozen
  • 10 ounces fresh strawberries (about 2 cups, sliced)
  • 1 tablespoon sugar
  • 4 ounces vodka
  • 2 tablespoons grenadine

Combine the strawberries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices. Add the vodka, grenadine and frozen rosé. Blend the mixture on high until smooth.

Watermelon Frosé

2 servings 

  • 10 ounces rosé wine
  • 4 cups watermelon cubes, frozen
  • 2 tablespoons fresh lime juice

Place the ingredients in a blender. Blend till smooth.

Van Gogh Pomegranate Grapefruit Frosé

Single serving, from Van Gogh Vodka 

  • 1 ounce Van Gogh Pomegranate Vodka
  • 3 ounces rosé wine
  • 1 ounce ruby red grapefruit juice (100% juice, unsweetened)
  • ¼ ounce fresh lemon juice
  • ¼ ounce simple syrup
  • 1 cup ice

Add ingredients into a blender and blend until smooth. Serve in a wine glass with fresh mint sprig, fresh thyme and strawberry.

Van Gogh Raspberry Frosé

Single serving, from Van Gogh Vodka

  • 1 ounce Van Gogh Raspberry Vodka
  • 3 ounces rosé wine
  • ½ ounce fresh lemon juice
  • ½ ounce simple syrup
  • 1 cup ice

Add ingredients into a blender and blend until smooth. Serve in a wine glass with fresh mint sprig, rosemary and floating raspberries.

Fruity Frosé Pops

Makes up 10 ice pops (depending on the size of molds)

  • 1½ cups strawberries, hulled (6 ounces)
  • 1/3 cup fresh raspberries (2 ounces)
  • 12/3 cups dry rosé (about half a bottle)
  • ½ cup ruby red grapefruit juice, preferably fresh squeezed
  • Sugar to taste (2 teaspoons to 2 tablespoons)
  • 1 cup sliced fresh strawberries

Purée first five ingredients on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup to remove seeds and foam. (You can use the foam to make frosé ice pops, too, but they will not be consistent with the other pops.) Divide the mixture among the molds, leaving about 1 inch of space at the top. Add a few small fresh berries and stir gently. Cover the molds, insert sticks and freeze until ice pops are solid, at least 4 hours.

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