As a native Chicagoan, I can attest that we complain about two things: the never ending construction and the weather. This summer is no exception— it’s hot! We need something to cool us down and make us forget what temperature it is outside. Yeah, sure, we can grab a pitcher of lemonade, ice tea, or water, but those are boring and I find that everything is more delicious (and more fun) with alcohol.
Being a member of The Chopping Block’s retail team, I’m surrounded by dozens of bottles of wine a day. And I do mean dozens, check out our wine list and see for yourself! Let’s just say I’m a kid in an alcoholic candy store. I’ll even let you in on a secret: I’m not a huge fan of wine. Actually, that was the case until I stumbled upon this summer’s newest drink trend: Frozé.
Frozé is the appropriately named frozen Rosé cocktail that was created by acclaimed pastry chef Kelly Fields as way to escape the brutal New Orleans heat. Rosé on it's own is a great summer pick because it's the best of both worlds: the skins of the red grapes only touch the wine for a short time so the result is a wine with a light and refreshing flavor. It's even 10 times more refreshing when it’s frozen! Luckily for us, you don’t need to be like Fields and buy a slushy machine. All you need is a bottle of Rose (my favorite is the Laurent Miquel Cinsault Syrah, which we sell at both of our locations), a 9 x 13 inch baking dish, some simple syrup, a freezer and a fork. It’s that simple!
Here’s how to make Frozé:
- Start off by making your simple syrup. Simple syrup is equal parts sugar and water brought to a boil and set aside to cool. You will need ¼ of a cup.
- Mix your cooled simple syrup and bottle of Rosé then pour the mixture in a 9 x 13 inch baking dish.
- Cover with plastic wrap making sure to touch the top of the liquid and put in the freezer to firm up stirring the mixture every 30 minutes with your fork. Be sure to break up any ice crystals that have formed along the edges of the baking dish until the entire mixture is a nice slushy consistency.
Alternatively you can add all of your ingredients into a blender with some ice and blend until the mixture is nice and icy.
I like to infuse my simple syrup with strawberries by letting them cook with the sugar and water, mashing them up, then straining the mixture into a bowl to cool.
Could you use more knowledge abour Rosé and other wine? Check out one of our upcoming wine classes with our Sommelier Viktorija Todorovska. One of her favorite summer wines is Rosé, so you can be sure it will be highlighted in her classes!