Frosé Recipe
pink whitney vodka, rosé, lemon, strawberry
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Ingredients
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Base & Spirits
Fruit & Citrus
Sweetener & Stabilizer
Ice & Garnish
Method
Prep & Fruit Puree
- 1
Wash and hull strawberries
Wash the strawberries under cold water and remove the green hulls. Reserve 4 whole thin slices for garnish.
- 2
Make strawberry purée
Place the remaining hulled strawberries (about 4 pieces) into a blender or food processor with 2 fl oz fresh lemon juice and 2 fl oz simple syrup. Puree until smooth, about 20–30 seconds. Taste and adjust sweetness with up to 1 additional teaspoon simple syrup if needed.
- 3
Optional coarse strain
If you prefer a smoother frozen texture with no seeds, press the purée through a fine-mesh sieve into a bowl, discarding seeds and solids. Use the strained purée in the next step.
Blend & Freeze
- 4
Combine liquids and ice
In a high-powered blender add the strawberry purée, 6 fl oz Pink Whitney vodka, 12 fl oz rosé, and 6 cups ice. If your blender is small, work in two batches (half the mixture each) for even blending.
- 5
Blend to slush
Pulse on low to incorporate, then blend on high until you reach a smooth, slushy/frozen consistency, about 45–60 seconds per batch. Stop and scrape down the sides as needed. The mixture should be spoonable but not watery.
- 6
Adjust texture
If the frozen cocktail is too thick, add 1–2 tablespoons rosé or vodka and pulse briefly. If too thin, add 1 cup ice and blend again until desired consistency is reached.
Serve & Garnish
- 7
Prepare glass rims (optional)
Rub a lemon wedge around the rim of 4 serving glasses and dip into granulated sugar to coat. This adds visual appeal and a touch of sweetness.
- 8
Portion into glasses
Spoon the frosé into the prepared glasses, dividing evenly (about 4 servings). Smooth the tops with the back of a spoon.
- 9
Garnish
Top each glass with a strawberry slice and a lemon wheel. Optionally sprinkle a pinch (about 1/4 tsp) of lemon zest over each for bright aroma.
- 10
