Summer anthem: frosé all day.

Servings: 4

Prep: 10 minutes

Total: 3 hours


for the simple syrup:

1 cup granulated sugar

for the frosé:

1 (750 ml) bottle of rosé

1/4 cup simple syrup


1. Make the simple syrup: In a small saucepan, bring the sugar and 1 cup|250 ml water to a boil. Cook, stirring, until the sugar has dissolved, about 3 minutes. Remove from heat and cool completely.

2. Make the frosé: Pour the rosé and the simple syrup into a 9-inch-by-13-inch baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping the edges and breaking up any ice chunks as the mixture freezes, until the rosé is slushy and frozen, about 3 hours. Alternatively, put it in a slushy machine OR just purée it with some ice in a blender.

From Why You Should Be Putting Your Wine in a Slushie Machine