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So, If you haven’t noticed, rosé is totally having a moment right now. It is the new hotness of summer wine and for good reason… It is delicious. I’m being honest, it took me a little while to come around to it. I tried out a bunch of different varieties until I found certain ones that I liked. I am pretty obsessed with the Notorious P.I.N.K. and that bottle design just speaks to the deep parts of my soul.

If you haven’t quite discovered your love for rosé I suggest trying Frosé to start. I’m sure you have heard of it, because it is also having a hot moment. The slushy quality, light sweetness, and little chunks of strawberries make it the perfect refreshment for a hot summer day. I had my first Frosé at a little place in Fredricksberg, TX called Tubby’s and it is changed my life. They asked me if I wanted a small or a large and, trying to be good and live a life of moderation, I said I’d like the small one. Then after drinking the small one I ended up going back and getting another one. Lesson learned. Always get the large Frosé.

Here is our recipe, adapted from Bon Appétit!

Frosé:

  • 1 750 ml bottle of Rosé
  • 1/2 cup sugar
  • 1/2 cup water
  • 8-10 strawberries, sliced
  • 1 lemon

Pour the bottle of rose into a large tupperware or pan (we used a 9 x13 pyrex pan) and put in the freezer. It is ideal for it to get mostly frozen, but if it is a little slushy, thats OK too. I suggest doing this the night before. It needs at least around 6 hours to freeze.

Put the sugar and water into a sauce pan and place on the stove over medium high heat. Stir till the sugar is dissolved.

Take the pan off of the heat and add the sliced strawberries to the simple syrup, stir it around and let it sit for around 30 minutes or until cooled, to infuse it with strawberry flavor.

When your rose is finished freezing, put it in the blender, add 1/3 cup of the simple syrup (no strawberries), and the juice of a whole lemon. Lastly, add 1/3 cup of your strawberry chunks from your simple syrup and blend it all together.

You can drink it right then and there, or you could stick it back into the freezer to make it a little less melty. I suggest having one glass straight away, and the rest after it has re-frozen a bit…and, lets be honest, you don’t have to share with anyone. We won’t tell.