Lunch.
This is the best summer cocktail in the universe. Hyperbole, you say? ‘Tis not. Frosé is essentially a tarted-up slushie for grownups, except instead of Berry Berry Buzz or whatever, it tastes like…wine. Except better.
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When Brie and Francesca were visiting last weekend, I decided to take Friday off so we could all hang by the pool with the kids and have a relaxing, mildly debauched day involving lots of eating and drinking. (One of the many, many things that I especially love about these two, as an aside, is that we’re all naturally on the same schedule: we wake up at 7, make coffee, immediately plop ourselves down in front of our computers, and sit motionless for a minimum of three hours before deciding that it might be a good idea to get dressed or brush our teeth or in some way acknowledge that the day has begun. On Friday, we all woke up at the same time, caffeinated ourselves, worked for a few hours, and then made the mutual decision that it Friday and beautiful outside, and thus officially time to get on the rosé-drinking bus.
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I had been planning to make the frosé based on this recipe from Bon Appetit, but when I went to look at it I encountered two problems: 1) It requires strawberries, and strawberries do not sit in the refrigerator for longer than an hour before being eaten by my son, and 2) It’s full of instructions like “infuse for at least 30 minutes,” “let sit 30 minutes,” and “cover and chill 30 minutes.” I like cocktails, but there is no way I am going to work that hard for one.
So I improvised. And so rather than wait two hours for our cocktails (um, no), I had these whipped up in five minutes (not including the rosé-freezing process, which I had started the night before). Maybe I’ll try it the Bon Appetit way one day just for fun, but I seriously can’t imagine that it’s any better than this recipe. (Just trust me and try it; you’ll see.)
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Wine slush is delicious
Frosé (Frozen Rosé)
What You Need:
- 1 750ml bottle rosé, relatively dark in color
- 1/2 cup sugar
- Large handful raspberries
- The juice of 1 small lemon
This is raspberry simple syrup. It is both very pretty and very delicious.
What You Do:
- The night before you plan to make this (or at least a few hours before), pour the rosé into a largish baking dish and place it in the freezer. It won’t freeze completely because of the alcohol in it, but it will turn into a very delicious, boozy slush.
- Pour the sugar into a small saucepan and add half a cup of water. Heat, stirring constantly, until the sugar dissolves. Crush the raspberries up with your hands and add them to the sugar/water mixture. Let it all sit for a couple of minutes (preferably in the freezer), and then strain out the liquid (you can discard the solids).
- Remove the frozen rosé from freezer and scrape it into a blender. Add the raspberry simple syrup you made, the lemon juice, and about a cup of crushed ice. Pulse until smooth, and drink immediately.
