How to Make Frosé
It’s confirmed: The drink of the summer is the frosé, and quite frankly, we couldn’t be happier. Because combining two of our all-time favourite refreshments—rosé and slushies—was always going to be a good idea. While we‘ve been indulging in these pretty cocktails at some of the Australia’s coolest venues, we’re ready to master them at home in preparation for entertaining season—hello, hostess with the mostess.
The culinary masters at Bon Appetite have perfected this fairy floss-like refreshment so we can do the same. BYO pool float and a can’t-put-down tome, and you’re well on your way to your best summer yet. Scroll on to find out how to make the most Instagrammable drink, ever.
1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
½ cup sugar
8 ounces strawberries, hulled, quartered
2½ ounces fresh lemon juice
1. Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
2. Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about three minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavour. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
3. Scrape rosé into a blender. Add lemon juice, 100g strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
4. Blend again until frosé is slushy. Divide among glasses.
Tip: Choose a full-flavoured, full-bodied, dark-coloured rosé for freezing. It will lose some of its color and will be a bit diluted after freezing and blending; you want something that can hold its own.