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HOW TO FROSÉ ANY DAY, WITH OR WITHOUT A BLENDER

HOW TO FROSÉ ANY DAY, WITH OR WITHOUT A BLENDER

Sangria, mojito, bellini, pina colada, and mimosa–which is the best summer cocktail? I wouldn’t say no to any of those on a hot summer day, but there is one trendy summer beverage that has everyone swarming to the patios: the frosé. The frosé is a simple concoction of frozen rosé and fresh fruits, blended together. Or simply put, a rosé slushie.

The truth is, rosé doesn’t get enough credit. It has been argued to be the oldest known type of wine with its straightforward skin-contact method of winemaking. It is also relatively cheap compared to red wines. But that doesn’t mean you should overlook this scintillating bottle of pink-hued ambrosia. Frosé is the best thing you can make this summer, and the most appropriate thing you can serve at your outdoor gathering.

 

Things to consider when making a frosé.

Frosé is as easy as freezing the wine in an ice cube tray and blending it up, but there are a few things to keep in mind before you do so.

1. When you’re choosing your wine, make sure you pick a stronger and bolder rose, as the freezing, blending, and the addition of fresh fruits will dilute the much-needed buzz.

2. Freeze the rose in ice cube trays for at least six hours, ensuring that it is completely frozen before blending. The heat will melt the ice quickly!

3. Frose doesn’t have to be blended to be enjoyed. If you’re without a blender or going on a picnic, freeze the rose with fresh fruits like strawberries, blackberries, or raspberries. Once they’re completely frozen, add them to your glass and fill up with your bottle of rose.

 

 


 

Don’t have a blender? Make frosé in a bag!

Do you remember that memorable science class in grade 7 where you learnt how to make ice cream in a bag by mixing ice with salt? You can do the same with frosé!

1. Pour rosé in a small sealable bag. Place the rosé bag in a bigger sealable bag, and fill it up with ice and a ¼ cup of salt–this allows the ice to get colder.

2. Seal the bigger bag, and shake it for 5 minutes. Use a towel if it gets too cold!

3. Your rosé should turn into frosé. Just pour into a glass with some fresh fruits, and enjoy!

If you’re curious about how the science works. Check out howstuffworks.com’s article.

 

Have you tried frosé? Share with us your thoughts, and how you like to make your favourite summer beverages–boozy or not!

 

How to make frose

Daniel Huang

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow

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