Want to do what all the cool kids are doing? Sip more rosé. Unless you’ve been stuck in a bunker like Kimmy Schmidt, you likely know that rosé is majorly trending right now, especially among hip millennial crowds. To put things into perspective, the only people in the entire world sipping more of the wine than Americans are the French—and they invented the stuff! The drink is so popular in the US, in fact, that Governor’s Island in New York City recently held a weekend-long event devoted to the drink called PINKNIC. And yes, guests were required to wear pink and white. (You are what your eat—or in this case, drink, right?) While the masses are still sipping their rosé from a glass, the coolest of the cool kids are sipping it through a straw—in slushy form. Because let’s be honest; nothing is better than a refreshing frozen drink on a summer day. To get in on the trend, invite some friends over for weekend brunch and whip up a batch at home. Here’s how:
WHAT YOU’LL NEED
1 bottle fruity rosé
½ cup water
½ cup sugar
½ cup of raspberries, crushed
1 lemon, juiced
1 cup ice, crushed
HOW TO MAKE IT
Pour the bottle of rosé into a baking dish and freeze it overnight.
Pour the sugar and water into a small saucepan and stir until the sugar completely dissolves. Then, add the crushed raspberries into the mix.
Put the raspberry/sugar mixture into the freezer for a few minutes then strain the liquid and discard the solid chunks.
Take the frozen rosé out of the freezer and scrape it into a blender. Add the raspberry/sugar mixture, the lemon juice, and crushed ice. Pulse until smooth. Recipe yields 3 to 4 servings.
Eat This! Tip
Looking for a quick and tasty spin on this classic recipe? Combine 1 cup of frozen seedless watermelon chunks with half a bottle of rosé, ¼ cup of raw sugar, and ¼ teaspoon salt in a blender. Pulse until smooth. Yields 2 servings.