This Raspberry Frosé is one of my new favorite wine cocktails, and one my friends are fans of too. I created this recipe and four more for the California Wines Fresh & Delicious California Wine Cocktails ebook, which you can download for free.
Yes, it has the same Prince-based inspiration as the Cranberry Rosé wine cocktail from the California Wines Cocktails for the Holidays. Purple Reign is in the formulation stage – stay tuned for that one.
This cocktail feels (and tastes) like a bright pink celebration of summer. Whip it up in an ice cream machine or a blender, just make sure you allow plenty of time for freezing. The sweetness in the finished cocktail will vary based on the wine you choose and the natural sugar in the fruit. Either method delivers equally delicious results – although the ice cream machine has less waiting, which I appreciate.
My friend Meg took the photos for the ebook, and shared her favorite wine cocktail too: this Strawberry Lemon Smash. That one is loaded with fresh strawberries and tangy lemons and sparkling wine, so it’s definitely worth a try. You’ll notice we covered them with flowers – we are both edible flower fans, so when we ask each other if they are overkill, we already know the answer. 🙂 (Check out my Edible Flower Pistachio Shortbread Cookies!) Feel free to make your sans blooms.
The red berry flavors of rosé are refreshing anytime – made even more so by freezing. If you have sweet or semi-dry rose and fresh fruit, I don’t think you’ll need to add sweetener. If your raspberries or the peach were frozen, or aren’t at their peak, a little sugar might help.
I honestly can’t wait for you to pour yourself a Raspberry Frosé and let me know what you think! If savory cocktails are up your alley, try this Farmers Market wine cocktail next.
Raspberry Frosé
Equipment
- ice cream maker
- Blender
Ingredients
- 2 cups fresh raspberries
- 1 peach sliced
- 1/4 cup sugar or more to taste
- 1 TBSP fresh lemon juice
- 1 750 ml bottle California rosé wine chilled
- Garnish: fresh raspberries
Instructions
Ice Cream Machine Method:
- Add the berries, peach, sugar and lemon juice to a blender and pour in the rosé.
- Process the ingredients until smooth, and taste a small spoonful to check for sweetness. (If more sweetness is desired, add 1-2 TBSP of sugar and blend again.)
- Pour the mixture into an ice cream maker and churn until thick and slushy. (About 40 minutes- 1 hour.)
- Scoop or pour the frosé into serving glasses and garnish with more raspberries to serve.
Blender + Freezer Method:
- Follow the blending procedure above.
- Pour the mixture into a 9x13 freezer-safe pan. Cover and freeze until mixture is mostly solid (at least 6 hours).
- Remove from freezer and scoop the mixture into blender. Blend just until mixture is smooth. Pour into glasses and serve.
Notes
Nutrition
Photos: Meg van der Kruik – check out her Mandarin Basil Sparkler too!
Wine Cocktails. They’re totally a thing.
