Pink Frosémonade

Pink Frosémonade


This content is intended solely for users of legal drinking age. Drink responsibly.

Cook Time
Total Time
4 servings

How to Make It

1. Step
Make the frosé: Add the rosé and lemon juice to an 8-inch square pan. Cover with plastic wrap and freeze for 6 hours, or up to 24 hours. (The alcohol prevents it from freezing past the slush stage.)
2. Step
Make the strawberry syrup: Add the sugar and water to a small saucepan over medium-high heat. Simmer for 2–3 minutes, until the sugar is dissolved. Add the strawberries and basil, cover, remove from the heat, and let cool completely, about 1 hour.
3. Step
Strain the syrup into a glass jar. You should have about 2 cups. Refrigerate until the frosé is ready. Discard the basil, then refrigerate any leftover syrup for up to 1 week. Use in oatmeal or over ice cream.
4. Step
When ready to serve, add 1 cup strawberry syrup to a blender. Remove the frosé from the freezer and use a fork to break into a slush. Scrape into the blender. Blend on high speed for about 1 minute, until a smooth, thick mixture forms. (Add 1 cup of ice if the mixture is too soft.) Divide into glasses and serve with straws.
5. Step


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