Lavender Frozé Recipe

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Remember a few years ago when frozé was a new thing and it became uber popular and trendy and every rooftop bar that was worth a damn served it?? Those were the days, my friend. Even though frozé isn’t necessarily as trendy now, I’m still delighted whenever I see it as an option on a menu because while rosé is great, sometimes you just want your refreshing rosé in the form of a slightly sweetened slushy. Amirite?

If you’ve ever wondered if you can make frozé at home, you totally can! And you don’t need anything fancy to do it. This lavender frozé recipe will elevate your backyard or poolside parties, and it is seriously so easy to make. You’ll wonder why you haven’t been making your own frozé at home every summer! This drink would pair perfectly with a light summer dish like this lemon butter pasta. Or it could the perfect after dinner drink for a pasta with lobster ravioli sauce.

Also, let’s talk about the spelling. Frozé vs frosé. I’ve seen both, as well as frozen rosé, and honestly we all know what you mean either way, but frozé is the easiest to rank for in terms of SEO so that is literally the only reason I’m going with that spelling. Cheers!

When you’re looking to pick out a bottle of rosé wine, I recommend choosing a brut rosé that’s light in color. Usually a lighter pink color means the rosé is less sticky-sweet. Don’t worry, your lavender frozé will have just the right touch of sweetness with your lavender simple syrup!

Lavender Frozé Recipe

SERVES: 3

INGREDIENTS:
1 bottle brut rosé (750 ml)
½ cup sugar
1/2 cup water
6 stems lavender
2.5 lemons (squeezed)
1 cup ice

STEPS:

1. Pour rosé into ice cube trays and freeze for 8 hours or overnight (because of the alcohol, they will not freeze completely solid).
2. Make simple syrup by combining sugar and ½ cup water in a small pot and bring to a boil.
3. Reduce heat to a simmer and stir until sugar has dissolved. Add the lavender stems and remove from heat.
4. Transfer lavender simple syrup to a heatproof glass bowl and bring to room temperature. Place in refrigerator to chill until cold. (This is super important because if you don’t cool the simple syrup before adding it to the rosé, you’ll end up melting the rosé ice cubes.) Remove and discard the lavender stems.
5. Add rosé cubes, lemon juice, 2 tablespoons simple syrup, and 1 cup of regular ice to a food processor and pulse until smooth.
6. Transfer frozé to a pitcher and place in the freezer for up to 60 minutes, until frozé has thickened.
7. Return frozé to food processor and pulse a few more times to achieve a slushy consistency.
8. Pour frozé into individual glasses and garnish with a slice of lemon and remaining any lavender stems. You could also get creative and garnish with any fruit you have lying around, like strawberries or blueberries.

RECIPE NOTES:

*If you don’t have a food processor, a high-powered blender will also work.
*Definitely don’t throw out the remaining lavender simple syrup! You can store the lavender simple syrup in a glass jar in your fridge and use it later in other cocktails, or add a tablespoon into a berry salad. Yum!
*If you have extra lavender lying around, you can use it to make lavender extract.

Recipe by guest contributor Lindsay Kinder, of Food La La. Photography by Erica Garlieb.

Looking for more elevated yet easy recipes? Check out my food section!