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Instagramming Frose

Ramona King

Frosé on the 'gram

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Even if it doesn't remain the #drinkofsummer, you can still have frosé all day

Sure, frosé has gotten its share of hate mail, but there's no denying the thirst-quenching satisfaction of slurping down a glass or two when the thermostat starts to scream above 85 degrees.

Between its brilliantly #millenialpink hue, smooth blended texture and easy-drinking low-ABV, frosé truly is one of the best #allday cocktails.

But will frosé stay on the hot trends map? Or will die a slow, chain-restaurant death on the giant laminated Applebee's menu? It doesn't really matter because you can make your own frosé at home, whenever you'd like.

1. Freeze that bottle
Or, actually, don't freeze the bottle itself. Pour out your fave rose into a freezer-safe dish and slide it, carefully, above your frozen bags of dumplings and peas. Let it hang out while you go out and buy this season's hottest new swimsuit. It'll be frozen in four to six hours.

2. Add a little more booze and color
We like to give the rose a bit of a boost with a couple of ounces of vodka, and we encourage you to do the same. Add that, along with all that frozen wine, to a blender. Drop in some strawberries for extra flavor, body and color. (Gotta be pink.) A squeeze of lemon and a touch of sugar add balance — don't skip these. 

3. Ice + Blend
Dump in a bunch of ice (remember, this is essentially a wine slushie) and let your blender do its thing. You're looking for a perfect slurpable consistency, so make sure to blend long enough, but not too long — a Goldilocks amount of time, if you will. 

4. Drink immediately
Pour your slushie into wine glasses or insulated tumblers or even clear plastic cups. Garnish with a lime wedge or another strawberry and stick in a straw. Make sure to take a few sips before you snap your 'gram. You don't want to miss those first few prime sips, straight from the blender. (And when you share, make sure to add the hashtag #mysouthernkitchen. We can't wait to see and share your creations.)

Check out our full recipe here


Author image

Kate Williams is the editor-in-chief of Southern Kitchen. She is also an on-air personality on our podcast, Sunday Supper. She has been working in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.

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