Raspberry Peach Frosé
It’s about that time, folks. Maybe you’ve already started, but I hereby declare that rosé season is here. And what’s even better than rosé?
Frosé! It’s the most perfect cocktail for hot summer days. But, this is no plain frosé, this is Raspberry Peach Frosé! And it is truly addicting!
First things first, get a good bottle of rosé. You can really use whatever is your favorite for this, but I prefer fruitier wines for this cocktail (like grenache). Moscato will work, but will obviously result in a sweeter drink which may be too much paired with the fruity syrup, so it really depends on what you like.
I freeze the rosé in a baking dish. Given the alcohol in it, it will not freeze completely so it gets a nice icy slushy texture. This means less ice in the blender which is good because nobody likes a watered down cocktail! You can freeze overnight if you want.
The other thing you can also prep the night before is the raspberry peach syrup. It’s just frozen raspberries and peaches in some sugar and water and you can just stick in the fridge once its done and pull out when you are ready to use it.
This is the most perfect summer drink to enjoy poolside or at a fun BBQ with friends!
Raspberry Peach Frosé
- 1 (750-ml) bottle rosé (choose a fruitier rosé like grenache or moscato)
- 1 1/2 cups frozen raspberries
- 1 1/2 cups frozen peaches
- 2/3 cup sugar
- 2/3 cup water
- 3/4 cup (6-ounces) raspberry vodka (optional)
- approx. 2 cups ice
- fresh raspberries for garnish
- Pour the bottle of rose into a 9×13 glass dish. Place it in the freezer for at lease 4 (or overnight).
- In a sauce pan over medium high heat, add the raspberries, peaches, sugar, and water. Stir together. Bring the mixture to a light boil, about 7-10 minutes. Remove from the heat. Stir the mixture well to break up some of the fruit. Then, place a fine mesh sieve over a bowl or pitcher. Pour the mixture in batches. Discard the solids. The mixture will thicken as it cools.
- Remove the baking dish from the freezer. Use a fork to scrape the frozen rose into a blender. Pour in the raspberry peach syrup, vodka, and then add in about 2 cups of ice. Blend until smooth. Add more ice if needed for thicker texture. Pour into glasses and garnish with fresh raspberries.