All the Ways to Consume (Frozen!) Wine This Summer
Your favorite warm-weather beverage is back!
The Aperol Spritz may be the new "it" drink of 2017, but I'm sentimental, and, therefore, still drinking frozen wine by the pitcher. If you're still heart-eyed over last summer's coolest drink (ba-dum-tss!), then you'll love these new takes on frosé. From pushable rosé popsicles to granita and sorbet, these are the best ways to enjoy wine for the next three months.
SIP IT
Peach Slushie
Jam Jar Wines
Ingredients
- 1 bottle moscato (we used Jam Jar Sweet White)
- 1 bag frozen peaches
- 1/2 cup sugar
Directions: Combine Jam Jar Sweet White and peaches in a blender and puree until smooth. Depending on your consistency preference, freeze for roughly 30 minutes before serving. Garnish with a peach slice.
Frosé 43
Josh Cellars
Ingredients
- 1 bottle rosé (we used Josh Cellars)
- 4 oz Licor 43
- 2 oz lemon juice
- 1/2 cup fresh strawberries, hulled and chopped
Directions: Pour Josh Cellars Rosé into an ice cube tray and freeze for at least three to four hours, or overnight if possible. Place rosé ice cubes, Licor 43, lemon juice and strawberries into a blender and blend on medium speed until smooth. Pour into glass and garnish with a fresh strawberry. Tip: If rosé is not well frozen, add ice cubes as needed to a blender to get desired consistency.
Spiked Strawberry Slushie
Santa Margherita
Ingredients
- 1 bottle prosecco (we used Santa Margherita Prosecco Superiore DOCG)
- 3 cups strawberries
- 1/4 cup freshly squeezed lemon juice
- 1 sprig fresh mint
- 1 Tbsp. sugar
Directions: Stir lemon juice and 1/2 of the Santa Margherita Prosecco Superiore together, set aside. Combine ice cubes, mint, sugar and strawberries in a blender, then blend on high until smooth. Pour in lemon and prosecco mixture and blend on medium until smooth. Distribute mixture and top each glass with remaining Prosecco. Garnish with a strawberry.
Tropical Frosé
STK Restaurant
Recipe courtesy of STK Restaurants.
Ingredients
- 1 1/2 oz rum (we used Bacardi)
- 1/2 cup ice
- 1 cup frozen pineapple chunks
- 1 cup frozen peaches
- 1 1/4 oz lemonade
- 2 oz rosé
Directions: Blend rum, ice, pineapple, peaches and lemonade in a blender until smooth. Pour 2 ounces of your favorite rosé in a wine glass and top with frozen mixture. Garnish with fresh fruit.
Adults-Only Pink Lemonade
Chris O'Neill
Recipe courtesy of Chris O'Neill at Oak + Rowan restaurant.
Ingredients
- 2 scoops lemon or lime sorbet
- 1 1/2 oz gin (we used Gin Lane 1751's Pink Gin)
- 3/4 oz rosé (we used Lillet)
- 1/2 oz honey syrup
Directions: Combine Gin Lane 1751's Pink Gin, Lillet Rosé and honey syrup. (To make honey syrup, heat equal parts honey and water in a pan on the stovetop.) Add two scoops of store-bought sorbet (such as lemon or lime, depending on flavor preference), and top with strawberries or raspberries.
The Fromosa
Port Frosé
Ingredients
- 1 bottle port (we used Croft Pink)
- ice
Directions: Pour one bottle of Croft Pink into ice cube trays. When frozen, combine with half as much regular ice in a blender and blend until smooth.
Fresh Spritz of Bel Air
Genevieve Adams
Recipe courtesy of E.P. & L.P restaurant.
Ingredients
- 15 oz prosecco (we used Martini & Rossi Rosé Prosecco)
- 8 oz Aperol
- 6 oz watermelon juice
- 2 1/2 oz grapefruit juice
- 1 oz simple syrup
- 6 oz water
Directions: In advance, freeze the watermelon juice, grapefruit juice and water in ice cube trays. Then, combine Martini & Rossi Sparkling Rosé, Aperol and simple syrup with the ice cubes in a blender. Serve in a stemless wine glass.
Fruit Punch Slushie
Kindred
Recipe courtesy of Blake Pope at Kindred restaurant.
Ingredients
- 1 bottle white wine (we used Gruner Veltliner)
- 1 batch simple syrup
- 2 pints green strawberries, hulled
- 1/4 cup fresh lemon juice
- zest of 3 lemons
- 3/4 cups aperitif wine (we used Cocchi Americano)
Directions: Using a blender or food processor, puree the strawberries, lemon zest, lemon juice and a 1/2 cup of simple syrup*. Blend until smooth. Using a fine mesh sieve, strain the strawberry puree over a large bowl or pitcher. Discard pulp. Add the remaining simple syrup, Gruner White Wine and Cocchi Americano. Whisk until fully combined. Pour mixture into a sealed freezer-safe container. Freeze for at least 12 hours or overnight. When ready to serve, remove mixture from the freezer and scoop frozen mixture into a blender and pulse a few times until it reaches a slushie consistency. Serve in fun glasses with straws, topped with grapefruit zest.
* To Make Simple Syrup: Using a small saucepan on medium, combine equal parts sugar and water, then heat until sugar is dissolved but not boiling. Remove from heat and let cool until ready to use.
Strawberry Razz Frosé
UrbanStems and Minibar Delivery
Recipe courtesy of Minibar Delivery and UrbanStems.
Ingredients
- 2 cups rosé ice cubes
- 1 cup frozen strawberries
- 1 cup frozen raspberries
- 1/2 oz lime juice
- 1/2 oz simple syrup
Directions: Pour rosé into an ice mold and freeze overnight. Combine all ingredients in a blender until blended. Pour into a glass and garnish with a lime wheel.
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OR EAT IT
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Rosé Granita With Vanilla Ice Cream
HonestlyYum
Recipe courtesy of HonestlyYum.
Ingredients
- 1 bottle rosé (we used Elouan)
- 1/3 cup sugar
- vanilla bean ice cream
Directions: Pour Elouan Rosé into a shallow pan and add sugar. Whisk to dissolve sugar. Place mixture in the freezer for about two hours until the top edges are frozen. Scrape ice crystals towards the center of the pan. Repeat scraping every hour or so until completely frozen. Once frozen, keep in the freezer until ready to serve. Then, serve granita over vanilla ice cream.
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