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Frosé 

Intentionally freezing and blending fine Rosé wine might have begun as a lark, but Frosé (aka Frozen Rosé) now appears on the menus of restaurants and bars nationwide. One sip of this popular frozen pink delight and you’ll see why! 

Ingredients

  • 1 bottle (750 ml) Rosé 
  • 1/3 cup simple syrup 
  • 1 oz. Aperol  
  • 1 oz. Fresh Lemon Juice 
  • Lemon twist (for garnish) 

Directions

  1. Decant the wine in a 13 x 9’ (or larger) baking dish, and place in the freezer for approximately 5 hours or until solid. Carefully remove and chop the Rosé into small pieces before putting in a blender. Add simple syrup, Aperol, fresh lemon juice, and about half a cup of crushed ice, pureeing until the consistency thickens to that of a blended margarita. Pour, garnish, and enjoy! 
Glassware:

A wide-rimmed margarita glass or coupe glass. For enjoying poolside, go for a plastic, stemless wine glass.

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