We love a good cocktail [1] any time of year, but when warmer days roll around and the sun shines just a little bit longer, we find ourselves craving something . . . cooler (literally). And while there are frozen margaritas [2] and even Frosé [3] to enjoy, one thing we haven't seen is just straight-up Rosé, frozen and transformed to a slush without the syrupy additions. After all, you don't add sugar packets to a glass of wine, right? (If you do, we need to talk.) Plus, we just love turning our favourite drinks into slushies. Life's just more fun that way. To make this delicious Rosé slushie, keep reading for a step-by-step guide. Your backyard happy hours will never be the same!
Start With a Bottle (or More) of Rosé
I went with Vino Rosé from Charles Smith (it has a Band of Roses Rosé [5] now), but really, the sky is the limit. Note that a dry wine will taste tangy and tart when frozen, and a sweet wine won't taste as sugary once frozen.
Pour the Wine Into a Freezer-Safe Container
Once you've poured the wine into a container, seal it with cling film (or a lid) before putting it in the freezer. Wine oxidises quickly, so you want to keep the nectar of the gods protected from air. And when choosing a container, remember this: the wider the surface area, the faster the wine will freeze. Keep that in mind if you need frozen wine ASAP . . . well, within a few hours.
Freeze Until Set, Then Chip Into Small Flakes
Once the wine is frozen, remove it from the freezer and use a fork or a knife to chip it into small flakes. If you've frozen several bottles of wine, break it into chunks and pulse it in a food processor or blender.
Your Slushie Should Look Like This
The wine slushie will melt quickly, so serve immediately or return it to the freezer once it's chipped into flakes.
Serve With a Straw (or Spoon)
Your slushies are ready to serve. If you try it and find it too tart, consider adding a splash of St-Germain elderflower liqueur.
Enjoy!
