Frozé, you say? Yes, we’re talking about frozen rosé, the soon-to-be must-sip libation of summer 2017. For several seasons, rosé has held court as the “it” order for fashion girls, but the recipe below–picked up from our favorite food blog Basil & Bubbly–puts a fresh spin on the pink drink. Yes, it takes a bit of planning and even more prep time, but you’ll be glad you made the effort when you’re sitting pretty on your patio, flute of frozé in one hand while Instagramming your sippable achievement with the other. Go the extra mile with a gold-painted glass; we love this one by artist Eileen Morrison. Best of all? Frozé perfectly matches our new Caitlyn, Kaye, and Yolanda sandals so you can look as pretty as your cocktail all summer long. Get the recipe below!
BASIL & BUBBLY’S FROZEN ROSÉ
1 750 mL bottle dry rosé
1/2 cup sugar
1/2 cup water
8 oz. strawberries, hulled and quartered
2 1/2 oz. fresh lemon juice
1 cup ice
Pour wine into a large (13 x 9 or larger) sheet pan with lips. Freeze for at least 6 hours. Bring water to a boil. Add sugar, reduce heat, and stir until sugar is dissolved. Add strawberries to sugar water, and stir. Simmer for 30 minutes. Strain strawberry syrup through a sieve, then chill for 30 minutes. Add 3 ounces of strawberry syrup, lemon juice, ice, and frozen wine to a blender and blend until smooth. Enjoy!
Recipe and image via Basil & Bubbly. Love this recipe? Check out our Irish creme pudding shots, trendy spring cocktails, and sangria, too!