Since we could sip a glass of crisp rosé all summer long, we thought we’d give frozen rosé wine, aka Frosé, a whirl.
Nothing says summer like a crisp sip of chilled rosé. It’s refreshing, pairs well with so many of our favorite seasonal salads, and that blush tone is the pretty cherry on top of an outdoor table. Our friends at Speak Wines shared these lovely floral bottles of Malbec Rosé with us just in time for 4th of July. With summer gatherings on the mind, we thought we’d give the frozen rosé wine trend a try.
We were skeptical at first- “wine slushy?” Isn’t that an abomination of the bottles we hold dear? But consider us converts. A glass of frozen rosé wine combines the best of both worlds- childhood nostalgia and our adult sensibilities. And best of all, making frosé is an excuse to make Healthyish dessert!
To make Healthyish frozen rosé wine cocktails for your crew, you’ll need to stew seasonal berries in a simple syrup, then blend the syrup with the frozen rosé before serving. Most recipes strain and discard that fruit, but why let extra sweetened strawberries go to waste? We added muddled raspberries to our Bright White and Very Vanilla Bean batter for extra pops of color. We then topped each Healthyish Cake with the stewed strawberries before baking because we’re big on dessert and not big on waste.
The strawberry-topped cakes would be pretty and satisfyingly sweet enough to serve on their own, but to up the 4th of July vibes a bit, we topped our patriotic cakes with Vanilla Bean Frosting, fresh blueberries, White Chocolate Chunks and Shredded Coconut from our Healthyish Baking Kit.
To add more of a DIY element to your 4th of July festivities, turn dessert into a cake buffet, so friends can choose their own fresh fruits and Healthyish cake toppings. If you’re firing up the grill, consider adding grilled fruits to the dessert spread too.
Since it’s a party, don’t forget the garnishes- fresh cherries and fun straws. But remember to keep your inner child in check. It’s all too easy to slurp these frosty cocktails.
Frozen Rosé Wine
recipe adapted from Bon Appétit
Yield: 4-6 servings
1 (750 ml) bottle hearty, bold rosé
1/2 cup organic raw cane sugar
8 ounces organic strawberries, hulled, quartered
2 1/2 ounces fresh lemon juice
Pour rosé into a 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses.
Note: Rosé can be frozen 1 week ahead. Instructions on how to bake Healthyish cakes can be found inside of each baking kit.
Quelcy is a Pittsburgh based food stylist, photographer, dessert advocate and crazy dog lady. She shares seasonally inspired recipes rooted in nostalgia on her blog, WithTheGrains.com. Her favorite Healthish combo is tangy lemon cake with a dollop of dark chocolate frosting.