Cooking With Heinen’s | Frosé Slushies

Home Newsroom Cooking With Heinen’s | Frosé Slushies

Have you had Frosé, rhymes with okay, the frozen rosé slushy everyone’s crazy about? It’s light, fruity and refreshing. Frosé has been the summer drink of 2017 and I think there’s no reason why we cant just keep enjoying it straight into the next season. Tailgate anyone?

For this week’s Cooking with Heinen’s post I’m making this delicious grown up slushy. It has a beautiful and delicate pink color. It starts with a dark, full bodied rosé. The freezing and slushing process will lighten the color so start with the darkest rosé you can find. Try a Malbec or Pinot Noir rosé. If you check the internet, especially the trendsetting sites on Instagram and Pinterest, you will find several recipes. Most are with frozen rosé and strawberries. I added my own twist by incorporating frozen watermelon. I suggest you play with the recipe and make it your own.

Frosé Slushies

Ingredients:
  • 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
  • ½ cup sugar
  • 1/2 cup water
  • 1 vanilla bean, optional
  • 8 ounces strawberries, hulled, quartered
  • Roughly two cups of frozen watermellon chunks
  • 2½ ounces fresh lime juice
Method:
  • Start by preparing your simple syrup. I keep a bottle of this in my pantry at all times. Its a great sweetner for coffee, smoothies or cocktails.
  • Add the sugar and water and vanilla bean sliced in half lengthways to a saucepan and bring to a boil. Let simmer until the sugar is completely disolved. Let cool. Store in an air tight bottle.
  • Into a blender add 2/3 bottle of rosé, the simple syrup (discard the vanilla bean), lime juice and strawberries.
  • Pour pureed mixture into a 9×13 pan and freeze for aproximately 6 hours. Every hour or so give it a stir with a fork to mix everything around and help create the slushy consistancy. It will not freeze solid because of the alcohol in the rosé.
  • When you are ready to enjoy your cocktail, rim your glasses with sugar (also optional)
  • Add some of the frozen mixture, a few chunks of frozen watermellon and a splash of the remaining rosé to a blender. Give it a spin, pour into glasses and enjoy!


About the Author

Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.


Have you heard about Heinen’s Tasteful Rewards™ program? Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards. As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!

Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.

 

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