Yes. You totally read that right.

FROSÉ!

Strawberry frosé to be exact.  Strawberry frosé that I wouldn’t mind drinking every single evening for the rest of eternity.

Strawberry frosé that I sat with a spoon and devoured like ice cream. That could be a problem.  Especially because it’s embarrassingly simple to make.  Seriously, the only thing that could make this even easier is if they sold it in bags.  Already frozen.  Already blended.  Can we get on that, please?

I swear this recipe was running through my mind as I was picking strawberries with the nugs the other week.  I mean, I don’t even know when this became a trend.  But all of a sudden everything alcoholic and frozen started popping up all over my Pinterest feed and I just HAD to make it.  Had to.

So, let’s celebrate the first day of summer with strawberries.  And frozen rosé.

Strawberry Frosé

• 1 bottle of rosé (standard 750 mL)
• 1/2 c fresh strawberry syrup (recipe below)
• 1/2 c fresh strawberry puree
• 1/2 lime, juiced

strawberry syrup

• 1/2 c fresh strawberry puree (from about 2 cups of fresh strawberries)
• 1/3 c sugar

The night before, pour the rosé into two ice cube trays (You may need an additional one depending on the size – I used these silicone ones).  You can also make the strawberry syrup now, so it has enough time to cool – unless you have time before you’re making your frosé to so do.

To make the strawberry syrup, put the 1/2 cup of pureed strawberries and sugar into a small saucepan.  Heat over medium heat until all the sugar has dissolved.  Turn off the heat and allow it to come to room temperature, then put it in an air tight container and place in the fridge.  (You could always multiply this recipe so you can make these every night. You know you’ll want to).

When it’s time to make the frosé, add the ice cubes, strawberry syrup and puree, and lime juice into a blender.  Blend until it’s a slushy-like consistency.

Scoop your frosé into a glass and devourrrr.

Now I’m wondering if frozen sangria is a thing?