Monthly Archives: August 2016

Frosé and Frosecco: Summer’s Coolest Celebs


You say frosé, I say "Be right over!"

You say frosé, I say “Be right over!”

It’s been called the summer of Frosé, the “it” drink of summer, even the “God of summer.” Suffice to say, Frosé is a thing. At first I resisted jumping on the Frosé bicyclette. We are, after all, no stranger to the slushy drink rodeo. Plus, I learned the hard way that there is significant recovery involved after an entire summer quenching one’s thirst with things like watermelon sangria. All that said, I also have obligations to the Bring It devoted, so at my cousin D’s urging I took the plunge into trying, tweaking and bringing Frosé. While I was at it, I decided to try the same method with the beverage mascot of brunch, Prosecco, subbing peaches for strawberries to get the Bellini effect.

I’m happy to say the experiment was a grand success and I can bring you not one but two fun, fabulous, delicious summer drinks that can be made and transported in large quantities with little effort. Cue the late summer victory dance here.

The premise is simple: frozen rosé or prosecco, emboldened with fresh fruit-infused syrup then sweetness-balanced with fresh lemon juice. Some versions add more complicated mixers or liqueurs and even fresh herbs. I’m all for experimentation, but there’s not a thing wrong (and a whole lot right) with the basic version.

I started with this one in Bon Appetit, added a splash of vodka to keep it loose, and then slackerized it by eliminating pretty much every step beyond dumping it in the container. This is because summer entertaining at the beach, the lake or even the patio is ideally a “no host” experience. As in no host needed to get yourself a damn drink.

This is very easily scaled up, based on the size of your container. My two vintage yard sale gallon-plus Tupperware beverage containers hold 5 bottles of wine so I used 4 bottles in each to make room for the other ingredients and freezing expansion. When finished they pop right into a cooler, doing double duty as ice packs, and are ready for action at your destination.

Use the leftover fruit in smoothies, over yogurt and ice cream, or stirred with cubed watermelon and fresh mint into a batch of limeade for the world’s easiest aqua fresca. Kids and your wiser, sober friends, will worship you for this.

Here, my pretties, is your date for hot the summer nights ahead:

Frosé and Frosecco

Servings: Makes 4–6


  • 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé) or Prosecco
  • ¼ cup vodka (optional but helps keep it a little looser and sassier)
  • ½ cup sugar
  • 8 ounces strawberries, hulled, quartered (or peaches, raspberries, based on flavor and color preference)
  • 2½ ounces fresh lemon juice

Note: Here are at Bring It central, we’re pretty much done after Step 2. There is no blender involved. The cooled syrup goes right into the semi frozen Rosé or Prosecco and into the freezer. Extra points if you stir it and scrape it with a big spoon every few hours while it is freezing.


  • Pour rosé into a 13×9″ pan (or, a transportable Tupperware/beverage container of choice) and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours. Allow longer if working with multiple bottles.
  • Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes. (Reserve still-delicious berries for another use.)
  • Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
  • Blend again until frosé is slushy. Divide among glasses.

Bringing It:

Transport the entire container in a cooler, using it to cool your other offerings.  At your destination, pull out the container, stir or scrape frosé/frosecco to a uniform consistency and pour into glasses. You might need a spoon at first, but a hot summer day will soon take care of that!