Frosé

Author Notes

Ah, frosé! It's pink, it's slushy, it's wine, and it's fruit. It's frozen rosé, aka fro-zay, baby! This is the drink of the summer, and it's so easy to make in your Thermomix. (And if you're checking this recipe out in a chilly hemisphere, it's the drink to make you look forward to next summer!) If you don't have a Thermomix, worry not: Simply see the steps below.

For more delicious and inspiring recipes, head to www.danivalent.com. —Dani Valent

Test Kitchen Notes

No Thermomix? No problem. This frosé can easily, breezily come together with no special equipment (unless you count a blender as special equipment—in which case, ahem, you need a blender).

Now let’s get into it: First things first, pour a 750-milliliter bottle of rosé into a container and freeze. (A not-too-sweet variety is our pick, since we’re sweetening with some sugar and fruit, but you do you. Pick up whatever bottle you’d like to drink by the glass.) Once your rosé is frozen, simply heat 200 grams of water until simmering, remove from the heat, and stir in 100 grams of granulated sugar until it's dissolved. Let cool to room temperature, then chill completely in the fridge.

Blend this chilled simple syrup, 200 grams of frozen strawberries, and 3 tablespoons of freshly squeezed lemon juice in a blender until the mixture is as smooth as possible. Now add the frozen rosé and blend again until the desired consistency is reached. If you’re feeling like an overachiever, you can pour the frosé into frozen glasses—all the better for slurping in the blazing hot sun. And if you’re really feeling like an overachiever? Instead of buying frozen strawberries from the supermarket, you can snag fresh strawberries at a farmers' market (bonus points if it’s spring), remove the tops, freeze on a sheet tray until frosty and firm, then toss in a bag or container for whenever cocktail hour strikes. For some bonus tartness, try a mix of frozen strawberries and raspberries. A lemon wheel for garnish never hurt anybody either. —The Editors