Raspberry Peach Frosé
The ultimate summer refresher! This Raspberry Peach Frosé combines fresh fruits with a slushy texture, making it perfect for hot days. It's easy to make and will surely impress your friends. Enjoy a taste of summer in every sip!
Equipment
- Frying Pan
- Blender
- Large Pot
- Wooden Spoon
- Mixing Bowl
Ingredients
- 1 bottle rosé I used La Granja rosé from Trader Joe's
- ½ cup sugar
- 4 ounces raspberries
- 4 ounces white peaches pits removed and cut into chunks
- 2½ ounces fresh lemon juice
Instructions
- Start by pouring the rosé into a 9x13 baking dish. Make sure to spread it out evenly so it freezes faster. Place it in the freezer and let it freeze until almost solid.
- After about six hours or when the rosé is nearly solid, it’s time to prepare the fruity simple syrup. In a medium saucepan, combine the sugar and ½ cup water. Heat it over medium-high until it comes to a boil.
- Once the sugar has dissolved, add in the raspberries and peaches. Give it a quick stir and then remove the saucepan from the heat.
- After thirty minutes, strain the syrup through a fine mesh sieve into a container. This removes the fruit solids, leaving you with a smooth syrup.
- Now, scrape the frozen rosé into a blender. Add the chilled syrup, the lemon juice, and one cup of ice. Blend everything together until you reach a smooth, slushy consistency.
- Transfer the blender jar back to the freezer and let it freeze for an additional twenty-five to thirty-five minutes.
- After the freezing time, blend the mixture again until it’s a slushy texture. The goal is to have a refreshing and icy drink that’s ready to serve.
- Finally, pour the Raspberry Peach Frosé into glasses and serve immediately. You can garnish with extra raspberries or peach slices if you’d like to make it even more inviting.
Notes
If you have leftovers, store them in an airtight container in the freezer. However, keep in mind that the texture may change once it thawed.