Go Back

Frosé with Citrus and Herbs

This frozen wine-based treat combines rosé with fresh citrus juice and herbs, resulting in a vibrant, icy slush. The mixture is blended until smooth and served as a refreshing summer dessert or cocktail, showcasing a bright pink hue and invigorating aroma.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bottle dry rosé wine chilled
  • 1/2 cup fresh citrus juice lemon or lime, freshly squeezed
  • 1/4 cup simple syrup adjust to taste
  • 2 tablespoons fresh herbs mint or basil, chopped
  • 1 pinch coarse salt optional, for rimming glasses

Equipment

  • Measuring cups and spoons
  • Blender

Method
 

  1. Pour the chilled rosé into a large bowl or baking dish and freeze for about 2 hours, stirring every 30 minutes to prevent large ice crystals from forming.
  2. Once semi-frozen and slushy, transfer the mixture to a blender. Add the fresh citrus juice, simple syrup, and chopped herbs.
  3. Blend on high speed until smooth and bubbly, about 30-45 seconds. You want a velvety, ice-blended texture with bright color and aroma.
  4. Taste the mixture and adjust sweetness by adding a little more simple syrup if needed, then give it another quick blend to combine.
  5. If the mixture is too thick, splash in a small amount of sparkling water and blend briefly to lighten the texture.
  6. Pour the blended frosé into glasses, optionally rimmed with coarse salt for extra flavor. Garnish with fresh herbs or citrus slices for presentation.

Notes

For the best texture, work quickly during freezing and blending steps. Adjust sweetness and citrus to taste for a perfectly balanced flavor.