Monday Mashups: Our Favorite Frosés

As you may know, the Rosé craze is still alive and well! Especially now that summer has hit, this vino is flying off the shelves. It's definitely one of our favorites...especially when it's frozen! (Do we own a pair of slip-ons that express how we feel about the pink drink? Yes, yes we do.)

So today on this fine Monday Mashup, we bring you a few recipes that will enhance your beachside sippin' by taking Rosé to Frosé in no time. (Caution: a brain freeze or two may ensue since you won't be able to put these perfect pink drinks down!)

Rosé Sorbet

Ingredients:
1 750mL bottle dry Rosé wine
1 cup water
1 cup sugar
Fresh mint for garnish

Directions:
Combine all ingredients in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is boiling, then remove it from the heat. Let the liquid cool completely, then place it in the fridge to chill for at least 30 minutes.

After 30 minutes, add the mixture to your ice cream make and churn according to directions (for about 25 minutes). Once churned, add the sorbet to a freezer safe container and freeze for at least 4 to 6 hours.

Serve with a garnish of fresh mint if eating alone, or drop in glasses of champagne or wine. Perfect way to cool down poolside!

Watermelon Frosé

Ingredients:
1 bottle of your favorite rose wine
1 cup of watermelon, cubed
Handful of ice cubes

Directions:
Pour your wine into a large container, one that will allow you to easily pour it out once it partially freezes. Do not keep it in the wine bottle because it is too hard to remove it from the bottle once it starts to harden.

Freeze for 6 hours or more until it's mostly frozen. It won't 100% freeze due to the alcohol content. Add all items, wine, watermelon and ice cubes, to a blender and crush.

Place in freezer to harden more if you like, or serve immediately. The refreshing bursts of watermelon make this the perfect frozen treat on a hot day!

Pink Lemonade Frosé

Ingredients:
1 750 ml bottle dry rosé
3 oz simple syrup
3 oz fresh lemon juice
4 lemon twists, to garnish
Vergano Americano Chinato (you can substitute in Campari if you can’t find it)
Directions:
Freeze the rosé into cubes overnight.

Blend rosé cubes with simple syrup and lemon juice just until smooth.

Pour into glasses, garnish with lemon twists, splash the chinato over the top and serve. Your gal pals will love this one!

Keep cool this summer and devour the details of a perfect Frosé with the help of these fabulous frozen recipes!