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.
- 1 bottle dry rosé wine
- 1 16 oz package organic strawberries hulled
- 1 tbsp coconut sugar
- 1/4 cup vodka
- 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.
Note: pairs perfectly with swan floats.