Happy weekend, friends! Mixed Berry Frosé is on the menu and it’s like a delicious boozy slushy and most importantly, it’s COLD. Because it’s hot and muggy and disgusting outside and this is what we need for survival, essentially.
Honestly, frosé is so easy to make, I don’t know why I don’t make it more often! All you need is your favorite bottle of rosé, some simple syrup, and whatever berries or fruit you’d like to blend with it.
You can use literally any rosé you’d like for this! I used a bottle of Barefoot because it’s my go to cheap wine and I already had a bottle in my fridge 😂 It’s also pretty sweet, so it’s perfect for something like this.
The recipe below includes instructions for 1/2 cup simple syrup, but I suggest starting with half of it and tasting the frosé. If it still needs some sweetness, toss in the rest!
You can use fresh or *thawed* frozen berries for this because either way, they’re going to be pureed in a blender first. I used a mix of strawberries, raspberries, blueberries, and blackberries. I wanted the end result to be more of a red/pink color, so I used 3 cups of strawbs/raspberries and two cups of bluebs/blackberries. Puree them up in a blender and then pour through a sieve to remove the seeds. Then you portion it into freezer bags or ice cube trays and chill overnight.
PREP THE DAY BEFORE
Make sure to factor in time to puree and freeze the berries the day before you intend to make this! You can also pour the rosé into a freezer-safe container or ice cube tray and freeze it as well. It won’t become completely solid, but it really amps up the frozen factor and you end up with a perfectly blended and fluffy frosé. You can also just pour the wine and simple syrup into your blender along with your frozen fruits and set that thing on high speed.
I’ve been storing my leftovers of this in a plastic pitcher in my freezer. It’s really nice to come home at the end of the day and remember that I have this ready and waiting for me! It get’s pretty solid, so you’ll want to let it thaw for 15 to 20 minutes, and then use a fork or spoon to scrape it up. It returns to a perfectly slushie state and can be enjoyed for several days!
Mixed Berry Frosé
- 5 cups mixed berries
- 1/2 cup water
- 1/2 cup sugar
- 1 bottle rosé
- The day before you plan to make your frosé, add all the berries to a blender and puree. To remove the seeds, pour the mixture through a mesh sieve and discard seeds and solids. Pour the puree into ice cube trays, freezer-safe containers, or freezer bags. You'll need to put the puree into the blender once frozen, so you want to freeze it in small portions that will fit in the pitcher of your blender.
- To make the simple syrup, combine water and sugar in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes or until sugar is completely dissolved. Remove from heat and cool completely before using.
- To make the frosé, combine simple syrup, wine, and frozen berries in a blender. Blend on high speed until well blended and the mixture is nice and slushie.
- Pour into glasses to serve! Store frosé in a freezer-safe container. Allow to thaw slightly before serving again. You can also put it back in a blender to freshen it up before serving again.
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