Have you had Frosé, the frozen rosé slushie everyone’s crazy about? It’s light, fruity and refreshing. Frosé has been the #SummerSip of 2017 and I think there’s no reason why we can’t just keep enjoying it straight into the next season. Tailgate anyone?
For this week’s Cooking with Heinen’s post I’m making this delicious, grown-up slushie. It has a beautiful and delicate pink color. It starts with a dark, full-bodied rosé. The freezing and slushing process will lighten the color so start with the darkest rosé you can find. Try a Malbec or Pinot Noir rosé. If you check the internet, especially the trendsetting sites on Instagram and Pinterest, you will find several recipes. Most are with frozen rosé and strawberries. I added my own twist by incorporating frozen watermelon. I suggest you play with the recipe and make it your own.
- 1 750 ml bottle of hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
- ½ cup sugar
- 1/2 cup water
- 1 vanilla bean, optional
- 8 ounces strawberries, hulled, quartered
- Roughly two cups of frozen watermelon chunks
- 2½ ounces fresh lime juice
- Start by preparing your simple syrup. I keep a bottle of this in my pantry at all times. It’s a great sweetner for coffee, smoothies or cocktails.
- Add the sugar and water and vanilla bean sliced in half lengthwise to a saucepan and bring to a boil. Let simmer until the sugar is completely disolved. Let cool. Store in an air tight bottle.
- Into a blender add 2/3 bottle of rosé, the simple syrup (discard the vanilla bean), lime juice and strawberries.
- Pour pureed mixture into a 9×13 pan and freeze for approximately 6 hours. Every hour or so give it a stir with a fork to mix everything around and help create the slushie consistency. It will not freeze solid because of the alcohol in the rosé.
- When you are ready to enjoy your cocktail, rim your glasses with sugar (optional)
- Add some of the frozen mixture, a few chunks of frozen watermelon and a splash of the remaining rosé to a blender. Give it a spin, pour into glasses and enjoy!