Make ahead easy, refreshing and so frosty for the hottest of days. Whip up Strawberry Wine Slushies (frozen rosé) in a blender using fresh strawberries, and rosé with a hint of liquor of choice. *See blog post for tips and more notes.
Course Adult Beverage, Appetizer, Cocktail
Keyword Frozen Rosé, Frozen Wine Mix, How to Make Wine Slushies
Prep Time 10minutes
Freezing Time 6hours
Total Time 6hours10minutes
Author Traci York | Vanilla And Bean
1 C (226g)Rose Wineplus up to 2/3 C (141g) more for blending after frozen, I like Bonterra,
1.5oz (42g)Simple Syrupor 4 Tbs Honey - adjust to taste
2oz (57g)Aperol, Lillet Blanc or Orange Liquor like Grand Mariner
1/2C (70g)Ice crushed
Into the pitcher of a high speed blender (I use VitaMix), add the strawberries, rose, simple or honey, Aperol (or Lillet Blanc or Orange Liquor), lemon juice and ice. Blend until liquified.
Place pitcher in the freezer and freeze for 6-8 hours.
Scrape the icy mixture from around the blender blades and add up to 5 oz more of liquid Rose to thin and to help get the blender blades moving. Blend, pulsing if needed and adding more Rose' as needed to loosen the mixture.
Share right away or scrape mixture into a storage container and freeze until ready to share.
Strawberry wine slushies can be made up to one week in advance.
*To make simple syrup: Pour 1/2 C (120g) sugar and 1/2 C (116g) water in a two-quart saucepan. Swirl the pan to mix the sugar and water. Bring mixture to a boil until all the sugar is dissolved. Pour into a lidded heat proof container for storage in the refrigerator until ready to use.Recipe inspired by and adapted from Seattle Met and Bon Appetite.