I love Strawberries. I love Rosé. I love frozen cocktails.
I am continually tweaking my Frosé recipe. So much depends on the ripeness of the strawberries. If they are naturally sweet, I don’t add any simple syrup. If they are too white on the inside, I will add some grenadine to give the Frosé some more color. If I forget to sweeten the strawberries beforehand, I will eliminate the sugar, and just put the strawberries, lemon juice, and 1/2 cup simple syrup directly into the blender. I always have an extra bottle of Rosé on hand in case I add too much ice and need to thin it down. And then when the Frosé runs out, I can just sip the rest of the Rosé. Sometimes I like mine really thick, and eat it with a spoon. Other times, I prefer to sip it and use less ice.
Because I am adding so much flavoring to the wine, there is no need to use an expensive bottle. A darker Rosé, such as Merlot or Pinot) works best.
Here is my latest version of the recipe. If you try it out, let me know!
1 750 ml bottle Rosé (darker ones like Merlot or Pinot work best)
10 ounces strawberries, hulled, quartered
⅓ cup sugar
1½ ounces fresh lemon juice
Up to 1 cup ice cubes
¼ to ½ cup simple syrup
Pour bottle of rosé into a 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol) at least 6 hours. Mix the strawberries, sugar and lemon juice in a bowl and refrigerate at least one hour before making the Frosé. Put the frozen rosé, strawberry mixture, 1/2 cup ice, and 1/4 cup simple syrup into a blender and purée until smooth. Add additional ice if too thin. Taste. Add additional simple syrup if you prefer it sweeter. Optional: add grenadine for more color.