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Here in New York, the sun is shining, the cherry blossoms have bloomed and rosé season has commenced … at least in the Delish kitchen. For some reason, people seem to care way more about the pretty pink wine on the beach in June. But who cares if it's not summer yet? I see no good reason for waiting until Memorial Day to pop open a bottle. I want frosé now.
"Frosé" is the trendy slushy version of rose. It's as refreshing and fun as it sounds. It can also cost you a pretty penny at a swanky bar, which is why I prefer making my own. A nice bonus of blending at home: you look like a GD boss.
There are quite a few basic frosé recipes out there in the universe already, and I'm sure they're great. I'll never make any of them, however, for one unifying reason: They require planning ahead. All of them direct you to make rosé ice cubes, which take hours to freeze. It's unnecessary. Just use ice!
To get the right slushy consistency, you'll need a decent amount of ice. Don't worry about watered down wine because I added vodka. I also threw in a bunch of strawberries and some fresh lemon juice to make summer's prettiest drinks even sweeter and more refreshing. Get your frosé on now and make it for you friends all summer long.
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