“All summer sixteen. All summer sixteen…“Oh it’s your time now” yeah, that’s what everybody say. – Drake
You might have heard lately that Frosé (frozen rose) is the newest trend to hit this summer. With degrees reaching up into the 90s (100s with humidity), this icy remix to the classic glass of Rosé, is a (much-needed) refreshing way to cool off this summer.
I tried my hand at making Frosé this weekend and it was a success. It’s just four ingredients and five easy steps, and will easily become your favorite drink for the remainder of this hot summer! It’s the perfect recipe for a night in, BBQ, dinner party dessert drink or just when you want to relax and unwind.
First things first, add any of your favorite Rosé into ice-cube trays and freeze for 3-4 hours or overnight.
Once Rosé is frozen and your ready, add raspberries, grapefruit bai (enough to cover the berries), 1/2 of the Prosecco and the Rosé ice cubes into a blender. Blend and enjoy 🙂
The grapefruit adds a really great flavor to the cocktail and the added Prosecco gives it a little extra kick!
The “All Summer ’16 Frosé” Recipe
Ingredients
- Rosé
- 187ml (mini) bottle of Prosecco
- Bai Sparkling Grapefruiit Juice
- 2 packs of raspberries
Instructions
- Pour Rosé into ice cube trays (should fill two trays) and freeze for 3 - 4 hours or overnight
- In a blender, add raspberries, Bai grapefruit (just enough to cover berries), 1/2 of Prosecco, and Rosé ice cubes
- Blend
- Enjoy
- *If using a Nutribullet (like me) or small blender, do this in halves and make two small batches
Have you tried your own version of Frosé? Are you a fan? Make sure to let me know your favorite Frosé recipes or if you’ve tried this one, in the comments below.
