Frosé All Day: A Big Hit Recipe For Your Summer Soirée

​Nothing says summer like an icy cold cocktail and I have the recipe for the libation of the summer -  pretty in pink Frosé! Yes you heard that right. Frosé (Frozen Rosé). Something about this drink just screams happiness in a cup. One up yourself by serving it in a chilled coupe glass, my personal favorite for its elegant look and feel. Sidenote, I served Mumm Napa rosé out of coupe glasses at my wedding and it elevated the whole cocktail hour. If you've every thrown a party, you know it's the little details that make a huge difference and keep people talking.

Now I cannot take credit for this recipe. It actually comes from one of my favorite online foodie destinations: bonappétit.com. But I will take credit for keeping the rosé craze going strong among my friends. Ask yourself, is rosé ever out of style? I think not. You can see the full original recipe here. I have also listed bon appétit's Frosé recipe below for your convenience.

To begin, bon appétit says "Choose a full-flavored, full-bodied, dark-colored rosé for freezing. It will lose some of its color and will be a bit diluted after freezing and blending; you want something that can hold its own."

Ingredients

• 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
• ½ cup sugar
• 8 ounces strawberries, hulled, quartered
• 2½ ounces fresh lemon juice
  
  

Preparation
Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), so make sure to freeze at least 6 hours. Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes. Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes. Blend again until frosé is slushy. Divide among glasses. Do Ahead: Rosé can be frozen 1 week ahead.
 
This is a cocktail I would definitely make ahead of time. Then, when it's time to celebrate, whip out the glasses, add a few light hors d'oeuvres, turn up the French music, and voilà, you have an easy breezy party-ready display that is sure to be a hit at your next summer soirée. What are your favorite summertime cocktails? Let us know in the comments or better yet post a link to your recipe.

Cheers, 

AP

Amy Puchaty is a luxury real estate writer and communications specialist whose marketing campaigns and copywriting work have appeared in numerous print and digital publications including The Wall Street Journal, Architectural Digest, Inman News, The Denver Post, and Dallas Business Journal. Why Amy Puchaty? Because it’s selling season. Follow Amy at www.amypuchaty.com #AtHomeWithAmy #AmyPuchaty #LuxuryRealEstateWriter