Everywhere you go this summer, expect to see at least one person sipping a glass of rosé. (They don’t call it Summer Water for nothing.) But the wine of choice of millennials everywhere gets even better when you make it into a slushie. Frosé—or frozen rosé—is. The. Best. And here’s how you make it:
TNN Strawberry Frosé
- 1 750-mL bottle dry rosé
- 2 cups fresh strawberries
- 1 tbsp sugar
- 3 oz. vermouth
- 1 oz. water
- a baking dish
- a gallon freezer bag
- Blend strawberries, vermouth, sugar and water in a blender.
- Place the open freezer bag in the baking dish, pour in the rosé and add the blended mixture. Stir, then seal and put in the freezer.
- Wait six or so hours and serve. If it gets too frozen to drink, blend with more non-frozen rosé.
Perfect for pool days, spring and summer barbecues, sunset cocktails on the beach, and just about any other occasion when it’s sunny and you’re in Naples. Cheers!