Cool off with frozen rosé, a wine slushie made with frozen Montmorency tart cherries and rosé wine. It’s bold and refreshing, and so pretty with its gorgeous red hue. This easy recipe has just four ingredients, and you don’t have to freeze your wine!
One of my traveling hacks – when there was such a thing as traveling – was treating myself to a fancy drink at a hotel I couldn’t afford to stay in. You know, belly up to the bar, enjoy the energy of the place, with a $15 price tag instead of a $400 price tag.
Which is precisely how I wound up having my very first frosé (a.ka. – wine slushie) — at a chic hotel in Austin, Texas. It was 90 degrees F, and the heat on my skin was so welcomed after a long Minnesota winter. After a walk down Congress street, I needed some refreshment. Boozy refreshment.
I stopped into the Hotel San Jose, acted like I belonged, and ordered “whatever the girls at the pool” were having – a pink, instagram worthy, frozen drink of sorts.
One sip and I could tell why it was their drink of choice.
This summer, I’ve been making a Montmorency tart cherry version for happy hour at home. Picked fresh from U.S. family farms, tart cherries are available year-round in frozen, dried, canned, and juice forms.
This frozen cocktail is super refreshing,
not too sweet,
What’s not too love?
Plus, it’s so easy to make I can hardly stand it. Oh, and did I mention there are just 4 ingredients?
What is Frosé?
The name is a really good hint. The “f” stands for frozen. Add on rosé, and you’ve got frozen rosé!
You’ve maybe heard it called a wine slushy, which it certainly is. This specific cocktail just happens to be made with the bold pink wine that has taken the U.S. by storm over the last few years.
What makes this recipe so easy?
Most wine slushie recipes call for freezing the wine in an aluminum tray or ice cube tray, overnight.
Well, I’m not good at planning ahead. And I always have frozen tart cherries in my freezer. So rather than adding frozen wine to the blender, you’ll add frozen fruit. Easy peasy, no planning required.
How To Make Frosé
Frosé may be one of the easiest frozen cocktails you’ve ever made. Here are the 3 steps.
- Make a cherry simple syrup by boiling equal parts sugar and tart cherry juice. Let cool.
- Add all ingredients, including frozen cherries, to a blender.
- Blend and SERVE!
How pretty is that crimson red hue?!
The distinctive sour-sweet taste and deep red color of Montmorency tart cherries are due to the concentration of anthocyanins, a type of polyphenol. Nearly all of the health research on cherries has been conducted on the Montmorency variety vs. any other type of cherry. Montmorency tart cherries are homegrown superfruits with science-based benefits. Choosing Montmorency tart cherries means you’re picking American-grown fruit.
And I couldn’t resist decorating the tops of the drinks with flowers that I picked from my backyard. Easy fancy. Just what I like.
More wine slushie recipes:
- 1/2 cup Montmorency tart cherry juice, unsweetened
- 1/2 cup organic cane sugar
- 2 cups frozen Montmorency tart cherries
- 2 cups chilled rose wine (pick one that's bold, so the flavor can stand up to the ice)
- pinch of salt
- ice cubes
- Bring cherry juice and sugar to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Remove from hit and pour into glass, refrigerate, to let cool. This can be done up to a week ahead of time.
- Just before serving, add 1/2 of your cherry simple syrup, frozen cherries, wine, and salt to blender. Puree until smooth. Add 1 cup crushed ice and purée until smooth. Assess consistency, adding 1 cup of ice and blending until smooth, until desired thickness is achieved. I like mine to be slushy rather than milkshake like.
- Assess sweetness. If you'd like it to be sweeter, add more cherry simple syrup and blend.
- Divide among glasses and serve immediately.