Frosé Recipe
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Well apparently I missed the boat because June 13th (it’s currently June 15th) was national rosé day; however, I say that any spring / summer day sounds like a good day to celebrate rosé to me! Since we frequent our patio (and the beach) fairly often, I have been craving lots of frozen beverages to pair with this warmer weather. Keep scrolling for my frosé recipe!
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Frosé is not a new concept. Say what you will, but it is pretty, fun to drink, and just plain yummy! Last year I went to an event for Absolut Juice (vodka with 5% fruit juice!!) and they served one of the best frosés I’ve ever had. I’ve tried to find that recipe to copycat, but can’t find it anywhere, sooo I made my own. I have no idea what they actually put in theirs besides Strawberry Absolut Juice Vodka, so this is just kind of my own little take based on my own preferences. Hah!
Some thoughts before I give the recipe…
IDEALLY START THIS THE NIGHT BEFORE. I haven’t tried it day of but it will work best freezing the rosé the night before (8+ hours). Same with making the strawberry simple syrup! It’s best sitting overnight, though the simple syrup is more easily done day of than freezing the wine in case you want to risk it. Something I didn’t really want to do with my recipe was blend in a bunch of ice, because then it dilutes the rest of the flavors. Blending ice would be a good fix for day of making if you HAVE to… I think if I had to make some day of, I’d try to blend in frozen strawberries instead! Same though, but less dilution.
I don’t like super sweet drinks, so I was honestly hesitant to make this with simple syrup. Because I use pure lemon juice and ginger, it does need the simple syrup. The good thing about this is is that you can add in a tablespoon at a time and make it to your sweetness liking. Regular simple syrup will work too, but I actually use the simple syrup strawberries too, so keep that in mind. A totally different option if you don’t have either is to use lemonade! This gets you the lemon flavor and some sweetness! You can freeze the lemon juice / lemonade too if you want!
Ginger is optional! I added ginger, because I love adding it into anything I can. I enjoy the taste, but I also appreciate the added health benefits.
Beware of pulp. Pulp doesn’t bother me at all, but this recipe definitely has it from the strawberries and the ginger. Next time I might juice my ginger instead of finely chop, but I probably won’t mess with the strawberry seeds. If the seeds bother you, you can juice the strawberries as well. You can leave out the lemon zest if those peel bits bother you too. Not necessary!
Quality does and doesn’t matter. The rosé quality doesn’t matter as much because you are mixing it with other things. Think of sangria - you don’t buy a really nice wine for that either! I bought a $10 Chateau St. Michelle 2018 rosé . Side note - I would buy DRY rosé versus sweet rosé, because you will be adding sugar to it. Now vodka on the other hand I would suggest using a higher quality! Cheap quality vodka is a no-go for me. I used Absolut Elyx, which is Absolut’s craft vodka brand.
INGREDIENTS FOR FROSÉ
1 750 ML bottle of rosé (I bought a $10 Chateau St. Michelle 2018 dry rosé. You are mixing it with stuff, so it doesn’t need to be fancy.)
1/4 cup vodka (I used Absolut Elyx…Absolut Juice strawberry would have been good too!)
1/4 lemon juice (I buy jars of pure 100% lemon juice, usually Lakewood Organics or Santa Cruz brand. You can also squeeze it fresh if you’d like.)
10 TBS strawberry simple syrup* (recipe below!)
6 TBS strawberries from simple syrup*
OPTIONAL: zest from 1 lemon
OPTIONAL: 1 TBS ginger (finely chop or juice if you want)
INGREDIENTS FOR STRAWBERRY SIMPLE SYRUP
1/2 cup boiling water
1/2 cup sugar
1 cup chopped strawberries
DIRECTIONS FOR THE FROSÉ
Freeze the wine the night before. I used ice trays! If you don’t have ice trays, I would just make sure to pour a thin layer into a container. It will freeze faster this way AND you can break it apart to put in your blender. It doesn’t freeze exactly like ice / all the way, so it is more malleable as long as it is thinner. If you use odds shaped ice trays like the squares for whiskey glasses, make sure it fits in your blender before freezing.
Make the strawberry simple syrup the night before. Directions below!
Combine all of the ingredients in a blender and blend until combined. If you are worried about it being too sweet, ease into the amount of simple syrup / strawberries you add. You can serve it immediately, but I let mine sit for 30 minutes in the freezer before serving and thought that this helped the flavors mesh together. You can combine well in advance and let it live in your freezer for that matter! If you want it more “frozen”, you can add in real ice in handfuls at a time and blend to your liking. Garnish with a lemon wedge and enjoy!
DIRECTIONS FOR STRAWBERRY SIMPLE SYRUP
Bring 1/2 cup of water to boil, remove from heat, then mix sugar until dissolved. Add in strawberries and let cool for at least an hour. I like to let mine cool in a mason jar, then place a lid on it and transport to the fridge. I prefer mine to be in the fridge overnight; however, as long as you let it cool for an hour, you should be good. Note you won’t use this entire batch in the the Frosé. It stores great in the mason jar in the fridge and can be used in other cocktails, mocktails, desserts, and more!
I loved this recipe and can’t wait to make it again. I last made it for Memorial Day Weekend and am thinking I need to bring it back for 4th of July! I hope you enjoy it. Next I need to share Nick’s blueberry basil margarita on here, as that has been my favorite as of late and it doesn’t require overnight prep. We have also been making tons of flavored simple syrups which is super fun and easy too. Will share soon. Cheers!
Side note - the strawberries I used for this recipe were the ones Nick and I picked at Underwood Family Farms near LA. So fun!!
UPDATE: I have now made the recipe without the lemon zest and ginger. I have taste tested it with people and they think both are good. If you really want the rosé flavor, don’t add the ginger or lemon zest. Some of my friends said it is better with the ginger and lemon zest, but those aren’t people who looove rosé. To each their own! I want to try some more iterations and use things like blackberry simple syrup or lemonade instead of lemon juice and cut back on the strawberry simple syrup needed. Will of course keep you updated!!
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