YOU GUYS! I have been waiting an entire year for frosé.
Is it froze or frosé? I’ll always say frosé. Maybe it’s the neon-pink heart talking, but I’m here for it.
A whole year of waiting.
Remember when I made the watermelon frosé last summer? I was pregnant then and couldn’t partake, so I made it for everyone and stared longingly at their frosty slushies from afar.
I’ve been dreaming of this day: unofficially summer, warm nights, and finally enough heat to justify a blender full of frozen rosé. And this time? It’s lemonade frosé.
YES. It’s basically frozen rosé lemonade — tangy, sweet, and perfectly refreshing. Frozen wine plus lemonade equals pure summer joy.
I absolutely love it.
We’ve made it to summer — well, in my book after the longest winter ever. It’s officially frosé season, even if we aren’t reliving carefree 12-year-old afternoons outside.
Now the dilemma: which should you make this weekend — the watermelon frosé or this lemonade version?
The watermelon frosé is dreamy because, well, watermelon. But the lemonade frosé is the ideal balance of tart, tangy, sweet and extremely refreshing. I’m tempted to keep a permanent stash in my freezer — a lemonade frosé granita, maybe?
For the lemonade, I recommend using your favorite store-bought brand — I used Simply Lemonade here. I love homemade lemonade and often think nothing beats it, but when we’re blending it with wine, save the juicing for another day. Using a good bottled lemonade keeps this recipe quick and easy.
It’s really simple, so there’s no excuse not to throw a lemonade frosé party this weekend.
Lemonade Frosé
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Ingredients
- 1 standard 750 mL bottle dry rosé
- 1 cup lemonade
- 1/2 cup rosé syrup recipe below
- 1 lemon zest freshly grated
- lemon slices for garnish
rosé syrup
- 1/2 cup dry rosé from an additional bottle
- 1/2 cup sugar
Instructions
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The night before, pour the rosé into two ice cube trays (you may need three depending on size) and freeze.
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When ready, place the rosé ice cubes, rosé syrup, lemonade and lemon zest in a blender. Blend until slushy. Some rosés freeze differently, so add one or two handfuls of ice if needed to reach a slush consistency. If it becomes too icy and won’t blend, add more rosé from the bottle used for the syrup.
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Pour the frosé into glasses and garnish with lemon slices.
rosé syrup
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Combine the wine and sugar in a saucepan over medium heat. Whisk until the sugar dissolves and the mixture begins to bubble, then remove from heat. Let cool completely. Make ahead and store in the fridge until ready to use.
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