Sometimes I like to set goals for myself. While I’m bad at achieving the important ones (reach a healthy BMI by my 35th birthday, save some fucking money…ever), I’m apparently great at the not-so-important ones (start a random-ass greeting card company, learn how to make frose this summer). In fact, it’s not even officially summer yet and I already know how to make frosé, or frozen rosé. So one might even call me an overachiever.
Anyway, now that I’m a fucking frosé savant, the first thing I want to tell you about making frosé is that it takes all damn day. You won’t be slaving over a freezer or a blender or anything for all that time, but you definitely need to plan at least seven hours ahead. Or just start this shit before you go to bed.
That’s because before you can do anything else, the rosé needs to go in the freezer for four to six hours (the recipe I read said six, but I just cranked my freezer temp down to -6ºF and pulled it out at four). At some point — preferably during those four to six hours if you read the recipe beforehand like I did not — you should make a strawberry syrup, let it cool, and juice some lemons. Then you need to blend all that shit together, and if you still have time, freeze it some more and blend it one more time.
The second thing I want to tell you about making frosé is that other than the time commitment, it’s really pretty easy. For the most part, I followed this recipe from Bon Appétit, but added more strawberry syrup (er, all of it) cut the ice completely, and skipped over some of the freezing steps at the end. I’d already been at this shit all day and needed to take a photo while I still had some daylight.
The last thing I want to tell you about making frosé is that it’s really good and totally worth it. So you should try it. Here’s how.
How to Make Frosé
1 750 ml bottle rosé
½ cup sugar
½ cup water
8 ounces strawberries, hulled, quartered
2½ ounces fresh-squeezed lemon juice
Pour the rosé into a 13×9-inch metal or glass pan and freeze until it’s almost solid (it won’t get completely solid because booze), for 4 to 6 hours, or overnight.
Add the sugar and water to a medium saucepan and bring to a boil while stirring. Once the sugar is fully dissolved, add the strawberries and remove from the heat. Let the mixture sit for at least 30 minutes then strain the syrup through a fine mesh sieve (but don’t smush the strawberries to release more syrup). Put the syrup for at least 30 minutes or the freezer for at least 10.
Scrape the frozen rosé into a blender, then add the lemon juice and strawberry syrup. Purée until everything is incorporated. At this point, Bon Appétit says to put the blender pitcher in the freezer for at least another 25-30 minutes then blend again just before serving, but I don’t really think that’s necessary. But if you’re patient, it definitely won’t hurt the consistency.
Divide it among a few glasses and enjoy!
NOTES: In addition to 1 cup of ice in that final step, the Bon Appétit recipe calls for only 3½ ounces of the strawberry syrup. I just threw it all in there and I don’t think it was too sweet (and I hate super sweet stuff). It also says this recipes makes 4 to 6 servings and my mother-in-law and I each had one glass and then blender was magically empty. So…
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