If you’re looking for a last-minute cocktail that’s sure to wow your guests (or maybe you just want to whip up an entire batch for yourself) this weekend, meet the easiest way ever to make frosé, a.k.a. frozen rosé. My little trick is to freeze the wine in big plastic ziploc bags, rather than trying to fill a ton of ice cube trays. When freezing rosé, it won’t fully freeze, but instead get more slushy, so the plastic bag trick is perfect. Grab the recipe below!
The Easiest Ever Frosé
Serves 4-6 people
- 1 bottle rosé (using a heavier rosé makes for a more flavorful outcome)
- ½ cup water
- ½ cup sugar
- 1½ cups loosely chopped strawberries
- 2 oz. lemon juice
- Pour rosé into a large ziploc bag (again, it won’t freeze entirely because it is alcohol), for 6-8 hours or more.
- Make your simple syrup. Bring sugar and water to a boil, stirring until sugar dissolves, for a few minutes. Next, add your strawberries and boil for 30 more seconds. Remove from heat and let sit 30-40 minutes. Lastly, strain into an easily pourable container and chill for at least an hour.
- Once your rosé is slushy enough, empty the entire bag into your blender. Add your simple syrup (use your own discretion on this—more will give you a sweeter drink), lemon juice, 1-1½ crushed ice. Blend until smooth. If it’s still a bit slushy, add more ice or pop your blender in the freezer until it thickens up.
- Serve and enjoy. Cheers!