National Rosé Day Frosé Recipe

Okay…as the phrase goes….ROSÉ ALL DAY!! It is so fun in the summer if it is served super chilled! It is also super pretty! I, personally, love a good rosé with a burger!! If we are just sipping by the pool, my go-to region is always Cotes de Provence! It seems like they consistently taste good, and the color is this beautiful peachy pink!! Something about it makes you feel special!

So when I came across this recipe from Bon Appetit Magazine for a summer frosé, it was love at first sip!! In honor of National Rosé Day 2018, we would love to share this recipe with you!

Ingredients:

1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
½ cup sugar
8 ounces strawberries, hulled, quartered
2½ ounces fresh lemon juice

recipe:

Pour rosé into a 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
Meanwhile, bring sugar and ½ cup 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 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses.