Lemonade Frosé
User Reviews
5
Lemonade Frosé
Description
The Lemonade Frosé recipe starts with freezing dry rosé wine into ice cubes, which form the base of a chilled, slushy drink. The rosé syrup, made from an additional portion of rosé wine and sugar heated until dissolved, adds sweetness and depth. Together with lemonade and freshly grated lemon zest, these ingredients are blended to a slushy consistency that is icy without being diluted. If needed, additional ice or rosé wine adjusts the texture to preference. The resulting drink combines the light fruitiness of rosé with the bright citrus notes of lemonade and lemon zest, making it a refreshing option for warm weather.
Served in glasses garnished with lemon slices, this frosé is a visually appealing drink meant for sipping and savoring cold. It pairs well with light appetizers or summer meals but stands on its own as a pleasant, icy beverage requiring some advance preparation to freeze the wine.
The recipe involves preparing rosé syrup ahead by warming wine and sugar to dissolve the sugar, then cooling before use. Freezing the wine overnight in trays is also necessary. These steps ensure the proper texture and flavor balance when blending. Adjusting ice amounts based on rosé freezing characteristics helps achieve the desired slushy quality.
Ingredients
- 1 dry rosé wine standard 750 mL bottle
- 1 cup lemonade
- 1/2 cup rose syrup recipe below
- 1 lemon zest freshly grated
- lemon for garnish, slices
rosé syrup
- 1/2 cup rosé wine from an additional bottle of rosé, dry
- 1/2 cup sugar
Instructions
- The night before, pour the rosé into two ice cube trays (you might need three trays depending on the size, but two should do it!) and freeze.
- When it’s time to make the frosé, place the ice cubes, rosé syrup, lemonade and lemon zest in a blender. Blend until it’s a slushy-like consistency. I like to refrain from adding ice until I see the consistency. Some rosé’s freeze different, so you might need a handful or 2 of ice to make it more slushy. If it’s TOO icy and won’t blend, add more of the rosé from the bottle that you used for the syrup!
- Pour the froze into glasses and serve with a garnish of lemon.
rosé syrup
- Combine the wine and sugar in a saucepan over medium heat. Whisk until the sugar dissolves and the mixture starts to bubble, then turn off the heat. Let it cool completely. If you made it ahead of time (you totally can!), store it in the fridge until you're ready to use.
User Reviews
Overall Rating
5
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