Not gonna lie: I’ve been on the fence about the whole Frosé trend. Maybe it’s because I’m impatient and don’t want to wait for my Rosé to freeze. Or maybe because every version or Frosé that I’ve had has been seriously sweet (if you know of a non-sweet version in LA, lmk!), but so far I haven’t been into it. But what that bright pink color immediately made me think of?
An Aperol Spritz which meant, of course, that I went into the kitchen and tried to remake it ASAP. So, here it is, my Frosé (Frozen Rosé) Aperol Spritz Cocktail recipe, not quite as sweet as a Frosé, even brighter pink, and pretty freaking delicious.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Frosé Aperol Spritz Cocktail Recipe
Equipment
Ingredients
For The Infused Aperol:
- 2 cups Aperol
- 1 1/2 pounds strawberries ends trimmed and halved
For The Frosé:
- 1 (750 ml) bottle dry rosé wine chilled
- 1 1/2 pounds strawberries ends trimmed, plus more for garnish
- 2 medium oranges juiced plus more for garnish
- 2 medium limes juiced
- 2 tablespoons granulated sugar
Instructions
- Infuse The Aperol: Combine Aperol and half of the berries in a glass jar, cover, and shake, and refrigerate at least 12 hours and up to 72 hours. Taste the Aperol every 12 hours -- when it's as strawberry flavored as you like, strain through a fine mesh strainer, discard berries, and keep the Aperol.
- Blend The Frosé: Combine the chilled rosé, remaining strawberries, infused Aperol, orange juice, lime juice, and sugar in a blender and process until smooth. Turn the frosé mixture into an ice cream maker and churn until slushy, about 30 to 40 minutes. Pour into coupe Champagne glasses, garnish with additional strawberries and oranges, and garnish.
