Frosty, light, and refreshing. A new way to enjoy rosé.
Every year when Labor Day arrives I remind myself that there are still several weeks left of warm weather, but it never seems to ease my sadness. No matter what the thermometer says, when that first Monday in September rolls around I feel glum. This year, in an attempt to cheer myself up, I tried something different. Rather than bemoaning the end of summer I celebrated instead with Frozen Raspberry Rosé. Frozen wine is usually an accident – like when you put a bottle of white wine in the freezer and forget it’s there – but in the case of rosé wine, frozen is not only deliciously cool and refreshing, but stunning in appearance. And since rosé is a wine that has come to symbolize the glory of summer, it seemed only natural to use it in a fun drink to mark the season’s end.
Rosé starts out as white wine but gets its beautiful color from the skins of red grapes which are soaked in the wine (a process known as maceration) until the color bleeds out and reaches the desired shade of pink. The eventual color of rosé can be anywhere from pale pink to a dark, almost purple hue, depending on the color and variety of the grapes and how long the skins are macerated. When making Frozen Raspberry Rosé you’ll notice that the wine becomes lighter when frozen. You can turn the drink a darker shade of pink if desired by adding raspberries to the blender. Two or three berries are all that’s needed to deepen the color and give the wine a subtle punch of raspberry flavor.
I love that rosé is an unpretentious wine. You wouldn’t dream of freezing a red or white wine but rosé is inexpensive, mainly because it doesn’t need to age, so it’s great to use in specialty cocktails and so much lighter than a typical frozen drink which is often overly sweet and syrupy. Cheers to summer and to rosé – especially Frozen Raspberry Rosé!
- 1 bottle of Rosé wine (750 ml)
- 2 cups fresh raspberries
- Fresh mint for garnish
- Fill two standard size ice-cube trays with the rosé wine and freeze until solid.
- Working in 2 batches, place half the rosé ice cubes, and a few raspberries if desired, in a blender and blend at high-speed until almost smooth. Pour into glasses and garnish with raspberries and mint.
- Repeat with the remaining rosé ice cubes.
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