Frosé, in case you missed it, was all the rage this summer in New York. Frosé is essentially a wine slushie, composed of rosé, vermouth, and strawberries. It was Bar Primi who invented it, and all summer long it was impossible to find a spot at their bar as everyone just had to go in and try it. (I later heard from the bartender there that some people would go in, order it, take a photo for Instagram and leave without even drinking it.) I mean, okay? I guesssss I can understand – I love a good Instagram shot and all but I just wouldn’t let that go to waste! Inspired by Bar Primi’s frosé, I posted my own frosé recipe back in August. It ended up being one of my most popular posts from 2016, and I think it’s pretty darn delicious.
Flash forward six months later, and I was back at the bar of Bar Primi and low and behold… they’d created a winter frosé, using Lambrusco (a sparkling red) and blood oranges. So delicious, and as a red wine drinker, I actually liked it better – it’s less sweet and a bit more warm (warm in flavor, not temperature, ha ha) Obviously, I had to at least attempt to recreate it myself. Below is my recipe, and I gotta say… it’s just as good!
- One Bottle Lambrusco (I used i Quercioli but I’m not brand loyal here).
- 3 oz vermouth
- 1 oz water
- Two blood oranges
- 1/4 cantaloupe
- 1 Glade Slider Gallon Freezer Bag (this is IMPORTANT!!)
Pour the wine into the freezer bag and seal. Freeze overnight.
The next day, add the frozen wine, vermouth, water and (cut-up, de-seeded) fruit to the blender. Puree on high until you have a nice slushie consistency.
Serve immediately, preferably with a slice of blood orange.