How to Make Frozen Rosé at Home
Turn our Synchronized Swimming rosé into an elegant and refreshing sorbet in three easy steps.
Ingredients
1 bottle (750ml) Synchronized Swimming Rosé
1/2 cup organic cane sugar
1/2 cup cranberry juice
1 cup water
Directions
Step 1: Make the Rosé Syrup
In a medium saucepan, combine 2 cups of Synchronized Swimming Rosé with the sugar. Bring to a gentle simmer over medium heat, stirring continuously until the sugar is completely dissolved, about 5 minutes. Remove from heat and allow the mixture to cool completely.
Step 2: Freeze
Stir the cranberry juice and water into the cooled rosé syrup. Divide the mixture among four quart-size freezer-safe bags or pour into a shallow freezer-safe dish. Lay flat and freeze overnight, or until completely frozen.
Step 3: Blend
The next day, break the frozen mixture into pieces and transfer to a blender or food processor. Blend until smooth and slushy. For an even thicker, scoopable texture, transfer the blended frosé to a freezer-safe container, cover and freeze for an additional 4 to 6 hours.
Serve
Scoop into coupe glasses and garnish with fresh mint, strawberries, or fill your cup add a straw and enjoy as is.
Options & Tips
For a brighter color and berry flavor, substitute puréed fresh strawberries for the cranberry juice. For a less sweet version, reduce the sugar to 1/3 cup. Allow it to soften slightly before scooping. Leftover frosé can be stored in the freezer for up to one week.
