When we were on vacation we visited a fun restaurant in Provincetown, and I swore that every other guest that came back from the bar and a big giant frosé cocktail. I didn’t get to order one and I have been thinking about it ever since! When I got home I decided to try my hand at making my own version of frosé mixed with some sweetened berry flavors. I got a little bit impatient as the wine was freezing, and before I got to blending it in our blender into a true frosé, I decided to dig in sooner while it was still in it’s slushy frozen state. It came out like a sweet granita dessert, but with rosé flavors coming through. It’s one part cocktail, one part frozen snack, and 100% delicious — find out how to make this easy treat below! 

Berry Rosé Granita.
  • 1 Cup of Berries (Raspberries, Strawberries)
  • 3 Tbsp of White Sugar
  • ½ Cup of Water
  • 1 Bottle of Rosé Wine
  1. Add berries, sugar and water to a mixing bowl, and mash until combined.
  2. Let the mixture sit for about 30 minutes to extract the juices from the fruits and then strain the berries through a mesh strainer to extract all of the liquids.
  3. Combine the strained berry liquid with one bottle of rosé wine and pour the liquids into a rimmed quart sheet pan.
  4. Freeze the berry-rosé mixture; every 30 minutes remove the tray and use a fork to scrape the mixture and break up any large ice chunks.
  5. Repeat the process 5-6 times until the texture resembles and icy slush; serve immediately and garnish with fresh berries.