Frosé on a summer day is more satisfying than a childhood bully growing up to be ugly. Normal liquid rosé is already a fabulous complement to brunch foods and petty conversation, but we basics like it frozen, not unlike our foreheads after a semiannual tune-up with injectables. This is why frosé is basicness at its peak. It’s refreshing, it’s pink, it’s sweet, it gets you drunk, it’s Insta-ready, and it’s surprisingly easy to make on your own. Just use the entire bottle and invite some friends over to lip-synch for their lives. I judge anyone who needs to invest in a wine stopper.
Shantay, You Frosé
Frosé on a summer day is more satisfying than a childhood bully growing up to be ugly. Normal liquid rosé is already a fabulous complement to brunch foods and petty conversation, but we basics like it frozen, not unlike our foreheads after a semiannual tune-up with injectables. This is why frosé is basicness at its peak. It’s refreshing, it’s pink, it’s sweet, it gets you drunk, it’s Insta-ready, and it’s surprisingly easy to make on your own. Just use the entire bottle and invite some friends over to lip-synch for their lives. I judge anyone who needs to invest in a wine stopper.
Ingredients
FOR THE SIMPLE SYRUP
- 1 cup water
- 1 cup sugar
- 1 750-milliliter bottle rosé wine
- 8 ounces 1½ cups fresh strawberries, frozen
- ¼ cup freshly squeezed lemon juice from 2 medium lemons
- Mint for garnish
Instructions
- First make the simple syrup: In a small pot, combine the water and sugar and bring to a boil.
- Stir until the sugar dissolves; remove from the heat.
- Let cool to room temperature, transfer to an airtight container, and refrigerate for up to 2 weeks.
- Pour the rosé into a zip-top bag.
- Seal the bag and lay it flat in a baking dish.
- Freeze for a minimum of 5 hours.
- In a blender, combine the frozen rosé, strawberries, lemon juice, and ¼ cup of the simple syrup.
- Blend until a slushy consistency is reached.
- Pour into glasses and serve, garnished with mint and a tropical drink umbrella.