Best Frozen Rose Recipes

FROSé (FROZEN ROSé) ICE POPS

Steps:

• Purée strawberries, raspberries, rosé, grapefruit juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard seeds and foam.
• Divide strawberry mixture among ice-pop molds, leaving about 1" space at the top. Freeze until slushy, about 1 hour. Stir with an ice-pop stick, then add fresh berries, stirring to incorporate with stick.
• Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
• Do Ahead
• Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

STRAWBERRY FROSE (FROZEN ROSE SLUSHY)

Steps:

• Place strawberries, sugar, and water into blender and blend until the mixture is smooth.
• Pour mixture into a 9x13-inch baking pan; stir in the wine.
• Freeze, stirring once about halfway through, until mixture is slushy, 4 1/2 to 5 hours.
• Remove from freezer and stir to breakup the larger frozen clumps.

ROSE WINE WITH FROZEN FRUIT CUBES

Steps:

• In a blender, combine the peaches, orange zest, orange juice and a splash of cold water. Blend until smooth, then pour into ice cube trays and freeze.
• Add three of the fruit cubes to each of four wine glasses. Fill the glasses halfway with rose, garnish with a strip of orange peel and serve.

FROZEN ROSE

Steps:

• Mix all ingredients with crushed ice in a blender.
• Pour into a chilled cocktail glass and decorate with a strawberry and a lime wedge.