This cherry rose slushie recipe is an easy way to make INSTANT frosé (you know, frozen rosé)! You just need a bottle of rosé, frozen cherries, lemon, and honey.
I’m heading to America for the first time in a year and a half, which means I spent all yesterday attempting to fit two weeks worth of hiking/ wedding/ normal human clothing into a carry on. Because with five flights on five different airlines on the itinerary, paying and checking a bag is just so not going to happen.
Other excited things I did yesterday included cleaning out our roughly 1 x 1 foot freezer to make room for some of tulip-man’s foods, which essentially means I just ate this rose slushie all day.
We all know what frosé is, right? Freeze rosé and you get frosé. It’s like a grown up slushy. A wine slushie. It’s magical.
But I tend to be impatient when it comes to waiting for things to freeze. So I whipped up this version that can be enjoyed by all walks of people, the impatient and the patient.
For the impatient folks (me), you simply blend up frozen cherries to add refreshingly frozen sweetness to the drink. For folks with some time to kill, you can throw the whole thing in the freezer and let it freeze, then easily scrape with a fork and spoon into glasses (sort of like we do in Bourbon Slushes)
- 3 cups frozen sweet cherries 525 g
- ¼ cup honey 60 mL
- 2 Tbsp lemon juice 30 mL
- 1 750-mL bottle rosé wine
- In a blender, puree cherries, honey, and lemon juice until cherries have broken down. You may need to add a bit of the wine to get things moving.
- If there’s room for the wine, add it to the blender and blitz until smooth. If there isn’t room, simply stir the wine into the pureed cherries in a large bowl.
- Serve immediately as a slushy drink, or pour into a freezer-safe container and freeze. The mixture won’t freeze completely due to the alcohol, and you can scrape it out with a fork and spoon into glasses to serve.