Here in New York, all that anyone and everyone can seem to talk about is FROSÉ. Yes, you heard that right – and it’s exactly what it sounds like. A delicious, frozen rosé slushy of sorts. I was having massive FOMO (fear of missing out) as I was traveling/gone for the better part of July. All of a sudden, it felt as though my entire Instagram + Snapchat feed was all about… frosé. I had to have it. Once back in the city, I ventured down to Bar Primi to experience the slushy that is, somehow… breaking the Internet. Or Instagram, at least. It totally lived up to the hype. Absolutely delicious, and so good in this crazy heat!
Ever the blogger, I pestered the bartender as to what is actually in frosé. It’s rosé (duh), vermouth, strawberry puree, and a bit of water to ensure it freezes.
That was last Monday and ever since, I have been hell bent on recreating the recipe at home. The third attempt was a charm. I’ve also figured out the cleanest way to make it… (as I don’t have a slushy machine this can be messy if you aren’t careful!!)
- One bottle rosé. My personal favorites are Whispering Angel and Wölffer.
- A heaping cup of strawberries (cut up)
- 1 Tbsp Truvia (you can use sugar but I try to cut out added sugar whenever possible).
- 3 oz. Vermouth
- 1 oz. Water
- 1 Glade Slider Gallon Freezer Bag (this is IMPORTANT!!)
- a tupperware container or baking dish that will hold the freezer bag.
Begin by prepping – blend the strawberries, vermouth, water, and truvia in a blender.
Take the freezer bag, open it up, and place it in your container.
First, add the bottle of rosé.
Then, add the strawberry mixture.
Stir with a spatula or wooden spoon.
Seal the zip lock bag up, and freeze.
You have two options. First, you can wait 6-8 hours and then serve. If you wait longer, the mixture will solidify a bit more (the consistency will feel more like a snow cone or shave ice). In that case, just blitz it in the blender with a little bit of (non-frozen!) rosé! Sit back, enjoy, and don’t forget to Instagram. 😉