I’m going to disclose something to you and you have to promise not to judge me, ok? I’ve never liked slushies. Not even when I was little. Everyone freaks out on bring your own cup day at 7/11, and I just, like… don’t care. I’ve never had much of a sweet tooth, and slushies just seem like gross, artificially colored sugar bombs. But there is one way to get me to like slushies, and I think you know what it is.
Yeah. Put wine in it. As far as I’m concerned, the wine slushie might be the greatest invention of our generation. I just don’t know how we’ll top it. And frosé is pretty much the king of wine slushies. The process is pretty simple; it just takes a little advance notice. You start by freezing your rosé. I’d recommend freezing it in a 9×13 pan instead of, say, an ice cube tray. Believe it or not, it’s actually more convenient to have it all in one layer than it is to have to pop out a bunch of half-frozen ice cubes.
Once your rosé is frozen (this will take 1–2 hours), you pop it in the blender with some frozen fruit, simple syrup, and EXTREMELY CRUCIAL lemon juice, and start sippin’. I made mine with this super-delicious, ruby-red strawberry simple syrup, but truly, any simple syrup will do. I particularly love the strawberry version because it enhances the frosé’s natural millennial pink color.
This is perfect for hot summer days and staged “cheers”ing photos like the one below. Sometimes ya just gotta make your loved ones awkwardly hold a glass while you snap a shot with the other hand. (Also my mom painted her nails specifically for this picture. I kind of wish I would have, because my thumb looks like a toe. Oh well.)
I hope you all love this frosé. It’s hard not to love it, honestly. And don’t be afraid to dabble in different wines! Got some white wine lying around? Try it with frozen peaches! Bigger fan of red? Berries would be rad in this. Tell me what combos you come up with—I’d love to see them!
Prep Time: 15 mins + 1 hour inactive | Serves: 4–5
- 1 (750-ml) bottle rosé wine
- 1 cup frozen watermelon chunks
- 3 ounces strawberry simple syrup (recipe below)
- 2 Tbsp freshly squeezed lemon juice
- Ice, if needed
For the strawberry simple syrup:
- 8–10 medium strawberries, hulled
- 1 cup granulated sugar
- 1 cup water
- Make the strawberry simple syrup: In a small saucepan, combine strawberries, sugar, and water. Bring to a simmer over medium-low heat. Continue to simmer, stirring occasionally, about 10 minutes, or until strawberries have given out most of their juices. Strain through a fine-mesh sieve into a bowl, allow to cool, cover, and refrigerate for up to 2 weeks.
- Combine the rosé, watermelon chunks, strawberry simple syrup, and lemon juice in a blender. Pulse until well blended and add more ice only if needed. Pour into chilled glasses and drink up immediately!
- If you don’t have strawberries or just don’t have the time to make the strawberry simple syrup, regular simple syrup will suffice! You can also sub it out for regular ol’ granulated sugar if you’re really pressed for time, but I highly recommend making a jar of simple syrup to have on hand. 🙂
- I recommend a full-bodied rosé for this recipe, but any will do in a pinch. Try to avoid using blush wines like pink moscato or white zin, because these will end up being too sweet.