Love it or hate it, last summer’s smash hit of frosé (frozen rosé) is back with a bang for the season. As the mercury rises, the temperature of your drinks should get colder and Eufloria, a Washington canned wine from the team at international wine titan Banfi, has crafted a frosé recipe to ensure your sip stays icy.
Using both the canned, semi-sparkling Aromatic Rosé (a blend of Malbec, Rieslaner, Gewürztraminer, Muscat, Riesling) and Aromatic White (a blend Pinot Gris, Muscat, Gewürztraminer, Riesling), the clean, bright and fruit-forward wines bring notes of strawberry, peach and citrus blossom to complement the fresh lemon and mint in this recipe.
Keep it classy and sip out of big wine glasses, garnish with fresh seasonal fruit and throw in colorful straws for good measure. This recipe requires freezing the blended mixture for six hours, but if you’d rather not wait, add 1/2 cup of ice to the mix at a time until it is blended and cold enough for your palate.
You can almost taste the salmon hot off the grill or a fresh garden salad you might pair with the fizzy frozen sip this weekend.
Eufloria Semi-Sparkling Frosé
1 (12 ounces) can of Eufloria Aromatic Rose
1 (12 ounces) can of Eufloria Aromatic White
Juice of 2 lemons
2 teaspoons sugar
Garnish: 4 mint sprigs
Load all of the ingredients into a blender. Blend until smooth, then pour into a freezer-safe container and place in the freezer for 6 hours. The mixture should not freeze completely thanks to the alcohol. To serve, scoop into glasses and garnish with the mint.