Blended rosé wine “slushies” – now known as frosés – are our go-to chiller on a sweltering summer day.
It’s a great way to make use of a so-so rosé, but even a top-shelf brand sees its flavors muted somewhat by the addition of cold ice. That’s where the Frozémonade (from Robert Krueger at Brooklyn’s Extra Fancy) comes in – the simple addition of lemon juice injects a freshness that brightens up the underlying flavors of the rosé.
- 4 parts Rosé wine
- 1 part Simple syrup
- ¾ part Lemon juice
Combine all ingredients in a blender, and add a cupful of ice for each serving you’re making.
Blend on high speed until smooth, and strain into a short glass. Garnish with a sprig of mint or a wedge of lemon.
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- Frozémonade from PUNCH magazine