FLX Strawberry Basil Frosé

 

When late spring starts to feel like early summer, it’s indisputably rosé season. There’s nothing like the combination of full sunlight, endless green, and a chilly glass of perfectly dry, blush-colored rosé. It’s hard to imagine improving on this experience, but once upon a time, the genius idea of frosé was born. Its origin seems to trace back to NYC’s Bar Primi in the summer of 2016 when curious bartenders wondered what might happen if they poured rosé into a newly acquired slushie machine. 

There are several techniques to achieve a slushie-style frosé at home, and I’d recommend either of the following: you can freeze the rosé for 2-3 hours ahead of time (a Ziploc bag works well), or, if you’d rather have frosé sooner than later (this is the method I used in the following recipe) – freeze your strawberries, and supplement the slushie consistency with a cup of ice.  

I love this particular frosé, packed with strawberries, fresh basil, and lemon because it reminds me of granita – the crisp flakes of ice melting into a smooth texture; a whole season’s worth of sweetness in one glass. For a little extra sweetness, you can drizzle a bit of honey over each glass at the end. If you’d like even more sweetness, you can make a quick simple syrup with some extra strawberries. 

 

YIELD: 4 6 ounce glasses (about the size of a champagne flute)

EQUIPMENT: Liquid measuring cup, dry measuring cup, blender

 

INGREDIENTS: 

  • 3 cups frozen strawberries

  • 1 cup ice

  • 2 cups Keuka Spring Vineyards 2021 Dry Rosé 

  • 1 lemon

  • 4 – 5 generous sprigs of fresh basil

  • honey (optional, to taste)

 

DIRECTIONS:

  1. Add the strawberries, basil leaves, rosé, and juice of one lemon to a blender. Pulse/process until a smooth consistency. Add one cup of ice, process, and check the consistency again. If you’d like it to be thicker, add more frozen strawberries and/or another cup of ice. If you’d like it to be thinner, slowly add more rosé until it reaches the desired consistency.

  2.  Pour into a champagne flute or wine glass, and garnish with a slice of lemon, a sprig of basil, and a strawberry slice. Drizzle with honey for added sweetness to taste.