If you’re wondering what exactly frosé is, I’m here to help. On the flip side, if’ you’ve had the pleasure of enjoying frosé at a restaurant or trendy bar, then I’m also happy to help you make the concoction at home. It’s simple, and the hardest part is waiting for the rosé to freeze. If you love rosé and you love slushies, this is your drink.

Frosé is made my freezing rosé, blending it with a chilled strawberry simple syrup and adding lemon juice and ice. It’s perfect for warm summer days and evenings. If you’re thinking it’s a great party drink, IT IS and you can make it all ahead of time.

Some tips: use a dark colored rosé. The color of rosé lightens during freezing, and you want a nice pink drink. Second, use shallow containers to freeze the rosé. It helps move the process along faster. Also, chill all ingredients. You want a good slushy consistency, and super cold ingredients will help make perfect frosé. My last tip, make more than what you think you need. It goes down easy, and before you know it, you’ll be out of frosé (and probably crying). If you over make, you just leave it in the freezer and have a nice treat for an unassuming Monday evening.

You can get the recipe on a cute little card this weekend at Madewell in Somerset Mall (Troy, Michigan) from 12-2pm! I’m hosting a special pop-up event where I will have a bunch of my fashion pics + styling tips! I’ll have this recipe printed and you can pick one up + say hi (while supplies last).

Ingredients:

• 1 750 ml bottle rosé (a deep bodied bottle is best – meaning a deep pink color – I use an inexpensive bottle from Trader Joe’s)
• ¼ cup sugar
• ¼ cup water
• 6 ounces fresh strawberries, hulled and cut in half
• ¼ cup freshly squeezed lemon juice (use a touch more if you like tart flavors)
• 1 cup ice

Directions:

Pour rosé into a plastic or glass container and freeze for at least 6-8 hours. Meanwhile, bring sugar and water to a boil, just to dissolve the sugar. Remove from heat and add strawberries. Let steep for about 30 minutes. Strain strawberries out with a fine mesh sieve.

Once rosé is frozen (it will be slushie, not completely frozen), scoop into a large blender. Add chilled syrup, lemon juice, and cup of ice. Blend until milkshake consistency. Place back into plastic or glass container and freeze for 30 minutes, or until needed. Can be stored for up to 7 days. When ready to serve, scoop into glasses and serve with a straw.