The demise of frosé has been greatly exaggerated.
Listen, I get it. As a writer, I have been paid to write stories on food trends that are on the rise or on the wane, and sometimes the reasoning behind whether a certain ingredient is rising or falling is nothing more than an editorial estimation.
(Content is king! We need to produce more content!)
But the recent pieces celebrating and/or bemoaning the death of frosé are a) just wrong and b) have no bearing on whether or not I’ll continue sipping a frosty glass of frozen wine slushie this summer.
Because frosé is in my life to stay, and I’m not mad about it.
I mean, have you actually tried it? It’s f*$king delicious. Period.
But you don’t have to go to a Brooklyn bar—or anywhere further than your backyard—to frosé all day, as they (still) say.
You don’t even need a fancy slushie machine, although that really would be living the dream.
You don’t need an ice cream maker, either. Honestly, you don’t even need a blender, when it comes down to it.
There are two exceedingly easy ways to make frosé at home, and I’ll break them both down for you here.
My preferred method is the ice cubes in a blender method: make wine ice cubes, then blend them up with a little seltzer for slushiness and fizz.
But if you’re, say, in a lakeside cabin or beach house for the weekend and there’s no blender in sight, make your frosé the granita way.
Just pour the wine mixture into a shallow pan, such as a square glass Pyrex dish, and let it freeze for a few hours until semi-frozen.
Use a fork to grate it into slushy crystals, then let it freeze completely. Spoon the frozen wine slushie into your glass, then stir in a little seltzer to loosen things up.
Either way, you have no excuse not to be drinking frosé all summer long.
Oh, and don’t be tempted to pour straight rosé wine into ice cube trays and expect the same slushy consistency.
Adding the simple syrup and juice smooths out the flavor and texture to make this more than just frozen wine.
I recommend using juice that’s mild in flavor and light in color, like a cran-peach or a white grape juice, but you can also use cran-strawberry, fruit punch, or even watermelon strawberry.
By using a lighter juice, the fruitiness won’t overpower the wine, but you’ll get a smoother crystal formation than by using wine alone.
If you use something more tart and dark, like pomegranate or cherry, you’ll get a darker frosé slushie, but it will still be f*$king delicious. Period.
- 1/3 cup granulated sugar
- 2 1/2 cups rosé wine
- 1/4 cup white grape juice, cran-peach juice, cran-strawberry juice, or any light-in-color fruit juice
- 1 cup plain seltzer
- Heat the sugar with 1/3 cup water in a small saucepan over medium-low heat, stirring constantly just until the sugar dissolves and the liquid turns from cloudy to clear.
- Remove from the heat and transfer to a large measuring cup or small pitcher. Let cool for 10 minutes.
- Pour in the wine and juice and stir gently.
If you want to use a blender:
- Pour the wine mixture into ice cube trays and freeze until solid, about 6-8 hours.
- Pop the wine cubes out of the trays and into a blender. Add the seltzer and blend on medium-low speed, using the blender tamper if necessary.
- Pour into 4 glasses and serve immediately.
If you want to go analog:
- Pour the wine mixture into an 8x8-inch glass baking dish or other freezer-safe dish.
- Freeze for 3-4 hours, then use a fork to scrape the semi-frozen mixture into fluffy shards.
- Freeze for at least 4 hours more, or up to 24 hours total.
- Scrape the frozen wine again with a fork into a fluffy, sno-cone-like texture.
- Divide between 4 glasses, then pour the seltzer evenly between the glasses.
- Stir gently to combine and serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 86mgCarbohydrates: 51gFiber: 1gSugar: 48gProtein: 1g
The nutritional information above is computer-generated and only an estimate.
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