by Lisa Wilk, TasteSipCook.com
The Florida heat continues and nothing beats a frozen drink poolside or lakeside. Frosé slushie cocktails have become summertime staples on cocktail lists across Orlando. My favorite frosé can be found at PB&G located in the Four Seasons Orlando at Walt Disney World® Resort. The mixture of rosé wine, vodka, strawberry puree, and lemon juice is spun for hours in an Italian gelato machine. The resulting PB&G Frosé cocktail is delightfully creamy and similar to gourmet soft-serve sorbet! Enjoy The PB&G Frosé on any Friday, Saturday, and Sunday at PB&G as you staycation or visit the Four Seasons Orlando at Walt Disney World® Resort.
The PB&G Frosé inspired me to pull out the ice cream machine at home. Sadly, my attempts did not result in the whipped and creamy concoction created by the talented chefs at the Four Seasons Orlando. It was about the same consistency as my tried and true version using the blender.
Frosé can be made with any bottle of rosé wine you have at home. I find heartier rosé wines such as a Pinot Noir rosé from Spain or California give a nice balance to the ripe fruit used to create this icy adult treat. You’ll be tempted to keep a batch of frosé in the freezer for your next afternoon at the pool!
Frosé (Frozen Rosé Wine Slushie) Ingredients
1 750 ml bottle nonsweet, bold rosé wine (such as a Pinot Noir rosé from Spain or California)
½ cup sugar
¾ cup water
3 ounces fresh strawberries, hulled & halved 3 ounces raspberries
3 ounces frozen strawberries, hulled & halved, reserve a few for garnish
Pour rosé wine into a zip-top bag and freeze 4-6 hours, or overnight, until almost solid.
Meanwhile, bring sugar and 3/4 cup water to a boil in a medium saucepan stirring constantly, until sugar dissolves, about 3 minutes.
Remove from heat, add strawberries and raspberries and stir. Let fruit mixture cool 30 minutes. Once completely cooled, whir mixture in blender or food processor until smooth. Strain mixture through a fine-mesh sieve into a small jar. Cover and chill until cold, about 1 hour.
Scrape frozen rosé mix into a blender. Add 4 ounces chilled strawberry and raspberry syrup, and 3 ounces frozen strawberries, saving a few for garnish. Purée until smooth. Serve immediately, divide among insulated stemless wine glasses. Garnish with frozen strawberries.
To upgrade your frosé top with rosé sparkling wine, Champagne, or a float of your preferred chilled vodka!
Note: If your frosé mixture is not slushy enough after adding berry syrup and frozen berries, transfer blender jar to freezer and refreeze mixture until frosé is thickened to desired consistency, about 60 minutes. Blend again until frosé is slushy. Frosé can be made a few days prior and stored in a zip-top bag in your freezer.
Serve frosé with creamy cheeses, like Cowgirl Creamery Mt. Tam, brie or Meredith Dairy marinated sheep and goat Feta
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