What’s better than a cold glass of rosé? An icy-cold glass of rosé. Specifically: a slushie version. I’d seen frosé popping up on Pinterest since last summer, but I was generally too lazy to try it. Why go through all the work of a blended drink when you can just pour yourself a nice glass and be done with it?
Oh, how wrong I was.
There’s a few different versions of frosé circulating around the interwebs, and for the sake of my art I tried many of them for you. Since it was in a slushie version, I (wrongly) assumed it would be all sugar and I wouldn’t taste the wine. Many versions do call for lots of sugar, which we’re not into here at RK. Sugary drinks = instant hangover, which take way too long to recover from these days. Turns out, our low-sugar version below allows the flavors of the wine to come through while making the consistency smooth and refreshing.
Four ingredients and a blender, and you’ll be the life of the party. Trust.
Low-Sugar Frosé
Ingredients
- 1 bottle dry rosé wine
- 1 16 oz package organic strawberries hulled
- 1 tbsp coconut sugar
- 1/4 cup vodka
Instructions
- Pour rosé into ice cube trays and freeze for at least four hours (8 hours or overnight is best).
- In a small bowl, sprinkle strawberries with coconut sugar, mix, and allow to sit for about 10 minutes.
- Combine strawberries, vodka, and rosé ice cubes in a blender and blend until smooth. If you like your wine slushies a little more icy, feel free to add ice until you get the perfect consistency.
Notes
Note: pairs perfectly with swan floats.
omg LOVE frose! And really love that you made a low sugar version – will have to try this!
Thanks Josie! Let us know what you think when you try it! And if you do like your drinks on the sweeter side, you can use stevia instead of coconut sugar.