Wednesday, August 31, 2016


You guys. I finally made Frosé. I doubt Frosé is supposed to be capitalized, but it's also not a real word (yet) so it's all good. Labor day is around the corner, and while frozen pink drinks could be enjoyed year round, it just feels right in summer. So make these this holiday weekend, please! The recipe is super easy, and wildly refreshing for the tail end of summer. Cheers!

Makes 4 drinks

1 bottle (750 ml) of dry rose
3/4 c water
3/4 c sugar
Optional: a few drops of orange blossom extract

Add all ingredients to a saucepan and bring to a low boil, stirring until sugar is completely dissolved. Cool the mixture in the fridge at least 30 minutes until chilled. Churn in an ice cream maker for approximately 25-30 minutes until a thick slush is formed. 

Can be served as a frozen drink immediately, or put in an airtight container in the freezer overnight for more of a sorbet texture.

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