I’m sure you’re all anxiously awaiting for Fall to arrive like myself, but until then, I think we should fully embrace alll of those summertime feels. Say hello to this extra summery Frozen Frosé of a bev that includes peaches, mangos, strawberries, and a full bottle of rosé (duh).
The most difficult thing about this recipe is remembering to freeze the rosé the night before, and if that’s the least of our worries, i’d say we are in pretty good shape! I would go ahead and plan on doubling the recipe because well, just trust me on this one. You can thank me later. If you’d like to prepare it ahead of time, just store it in a mason jar in the freezer and take it out about 15-20 minutes before serving.
Slushy perfection right there.
After a few experiments, I think it works best to pour the bottle of rosé into a gallon sized ziplock bag (doubled), and lie it down flat in the freezer. It could take up to a day to fully freeze, but so worth the wait! Once it’s frozen, throw it in the blender with frozen peaches, strawberries, mangos, and a little agave nectar to sweeten it up a tad, and you just made the most delicious bev of the season.
I really don’t know what I would do without my Vitamix in situations like this. You know, the situations where I find myself in dire need of a frozen adult bev, and the only thing that can save the day is my Vitamix. Seriously, no lies, it’s my favorite and most used kitchen appliance. I’ve linked it up above in case you’re wondering which one I have! Also, i’ve had mine for about 5 years and it still works like a charm.
One last thing before sending you on your way– I threw the strawberries in last and just pulsed it out a few times so there were small frozen chunks of strawberries all throughout. Oh my yum, so delicious. Of course, feel free to blend until completely smooth-totally your preference. Now, lets not waste any more time-I’d hurry on out the door to grab the ingredients for this Strawberry Peach Mango Frosé if I were you. Cheers!
- 1 bottle of dry rosé
- 1⅓ c frozen peaches
- ½ c frozen mango
- ¾ c frozen strawberries
- 2 T agave nectar
- Pour the entire bottle of rosé into a gallon sized ziplock bag, seal and place into another ziplock bag in case there is any leakage. Freeze overnight.
- Add frozen rosé to blender along with frozen peaches, mango, & agave nectar; blend until smooth.
- Add strawberries and pulse until you've reached your desired consistency.