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Frosé All Day


I have been a rosé drinker for many years, long before "rosé all day" and "brosé" because common terms.

I remember when the wine exploded in popularity because friends from every corner of my life shared clothing, candy, home goods, and other peachy/pink-hued items via text or Facebook saying "This made me think of you!"

But it wasn't until this past February, on a trip to Florida to visit my aunt and cousin, that I tried frosé. Sure, the recipes I saw floating around online looked tempting; if I had been at a party and it was offered to me, I definitely would't have turned it down. But the frozen strawberries and grenadine I saw in the videos and recipes turned me off. I pictured them distracting from the rosé taste, and why would I want that?

And so, in February, as I sat on a patio, water-side, across from two of my favorite people, freshly off the plane I took to escape our brutal Wisconsin winter, my eyes caught sight of a frosé that looked too good to pass up. It wasn't anywhere near the ICEE-red color I been seeing all over online...it was the perfect shade of pale pink. It screamed "Côtes du Provence" (and my name). And so I ordered a glass. And then I ordered another glass. And then I sweet-talked the waitress into giving me the "frosé all day" pin she was wearing.

I have thought about that frosé countless times since returning home and even ventured to a handful of events around town boasting they'd have frosé available...only to find each offering to be artificially-hued. BUT THEN, last week, my husband presented me with a promising recipe from Bon Appétit and the ingredients to give homemade frosé a try.

AND IT WAS INCREDIBLE!!!

I made it twice in three days. It's that good. And it's definitely too good to keep to myself! So, for all of you rosé-loving ladies and gents out there, I present an easy, authentic, perfectly-shaded frosé recipe. Enjoy!

Ingredients:
  • 1 750ml bottle rosé
  • 1/2 cup sugar
  • 1/2 cup water
  • 8 ounces fresh strawberries, hulled and quartered
  • 2-1/2 ounces fresh lemon juice (approx. 2 lemons)
Preparation:
  1. Pour rosé into a baking dish with a lid (9x13" works great) and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
  2. Meanwhile, bring sugar and 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 for 30 minutes to infuse the syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do no press on berries); cover and chill until cold, about 30 minutes. 
  3. Scrape rosé into a blender. Add lemon juice, 3-1/2 ounces strawberry syrup (half of what you've prepared*), and 1 cup crushed ice (I've made it with and without the ice, both were great), and puree until smooth. Transfer blender jar to freezer and freeze until frosé is thickened, 25-35 minutes. 
  4. Blend again until frosé is slushy. Divide among glasses and drink responsibly with someone special. 
* - Save remaining syrup in the fridge for a few days and then whip up another batch (the frosé can be prepared and stored in the freezer up to a week before drinking, just let it sit out a bit before blending the final time).
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