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. 😉
Love frozen cocktails. Sounds delicious, can’t wait to try! Thanks for sharing!
Another great one is Emeril Lagasse’s Red Rooster recipe. Vodka, cranberry, and orange juice concentrate. Easy to make, refreshing and such a pretty sunrise color. I serve it on Thanksgiving as a starter cocktail when guests arrive and garnish with fresh cranberries and orange rind. Always a hit.
All the yes! Cheers!
I think you NAILED the consistency! Third time is the charm 🙂 Saved this to my Hostess collection on Bloglovin’.
I’ve been meaning to make these all summer.. for my husband. Ha. I just haven’t gotten around to it. He’s not a fan of strawberries so perhaps I could change it out with raspberries? Who knows how that would turn out. I’ll be trying this-this weekend, thanks for the recipe!
I am trying this tonight for tomorrow!
Life is just Rosie
Looks sooooo refreshing! Happy Friday!
This. Is. Awesome. Need to try.
looks so delicious! you should try it with rosato vermouth (the pink kind) it’s actually what bar primi uses and it makes it even rosé-ier (not a word, but you get it haha)
Great idea, thank you!!!! 🙂
Dying…truly dying <3 I really need this right now!
I have been seeing this trend everywhere! I love Rose so I definitely am going to love Frose!
These look so pretty and refreshing. I know they are perfect in this summer heat! Reminds me of a fancier daqauiri! lol
I absolutely love this and am obsessed need to make these soon! Sharing this on my socials. I have a relationship & lifestyle blog and I can’t wait t share this with my mdgf! @moderndaygf
Thank you so much. I hope you make it – it’s delicious! Thank you for commenting (and sharing!) xx
Delicious.. Very nice and easy. I will definitely try this today. Really love it.
Why is this in the ziploc bag and the container? Could you just use one or the other? TIA
So you totally could but I am a neat freak and hate mess. The ziplock prevents leeks, and the container ensures that it will freeze in a nice shape. You could probably get away with just the zip lock bag though 🙂
Easiest and best recipe!! Question though: Why the vermouth? I used it and it worked, but not sure why it’s included in the recipe.
I actually have no idea! I wish I knew but at Bar Primi they told me it was important, and then in every other frosé recipe I’ve seen, they include it! Strange, but it works! x