Joy the Baker

Strawberry Raspberry Rosé Slushies

by 27 Comments

I’ve come to love a New Orleans summer.  It’s an unapologetic heat that will wear you out on the real-quick.  There are coping mechanisms that involve slowing down and drinking every liquid in sight. 

It’s all pretty wonderful. By the time an afternoon storm rolls through, you feel like it’s a reward.

I was riding the internet wave the other day and ran across one of those overhead Tasty videos that had clever hands assembling an easy wine slushie cocktail.  This is iiitttt.  And it’s super easy. Frozen fruit + cold rosé + rosé ice cubes + a bender and maybe a splash of Campari.  

It’s not too sweet. It’s not too boozy. It’s cold enough to make your teeth hurt and your skin chill.  It’s easy for summer and I mean… it might even be healthy.  Would that be too much to say? 

It’s really simple.  I mean… it’s summer, let’s try not to move around too much.  Deliberate actions. Deliberate actions.  

One bottle of rosé  //  half of the bottle frozen into sweet, petite rosé ice cubes / the other half we’ll use to work a slushie into slush.  

Fresh strawberries //  hulled and frozen because I think they taste better freshly frozen when berries are in season. 

Fresh raspberries  //  frozen from fresh again… because we’re worth it.  

Campari  // an optional but really lovely bitter orange addition.  

Into the blender with rosé cubes (they come out of the freezer pretty soft) and frozen raspberries.  

Frozen raspberries and frozen strawberries.  

You know how this goes.  

To the fruit and wine ice we’ll add the remaining chilled wine. 

And a splash of Campari because I like a bite of bitter in my cocktails.

Depending on the sweetness of your fruit, you might find this cocktail slushie not sweet enough.  I like that, but you might want to add a splash of simple syrup.  Give a taste and make it the way you like it.  That goes for everything around here. 

Blend and serve.  In my mind you serve these to friends at the pool this weekend. But this is just me hoping that you have a pool and happy friends to enjoy it with. 

I’ve learned by now that slushie consistency comes from very cold ingredients.  Start cold, drink up fast, power right on through that brain freeze and don’t forget to re-apply sunscreen.  That last bit is a note from my mom.  It’s been ingrained and it feels like something we all should do.  

Take good care! And cheers! 

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Strawberry Raspberry Rosé Slushies

  • Author: Joy the Baker
  • Prep Time: 240
  • Cook Time: 10
  • Total Time: 4 hours 10 minutes
Scale

Ingredients

  • 1 bottle of a dry rosé that you like
  • 2 cups frozen strawberries
  • 1 very heaping cup frozen raspberries
  • a good splash of Campari

Instructions

  1. This is easy! Pour half of the bottle of rosé into an empty ice mold and freeze until solid (overnight or for at least 4 hours).
  2. Once the ice cubes are frozen, add them to a blender along with the frozen fruit and splash of campari. Add the remaining half of wine and blend until smooth!
  3. Enjoy while slushie cold!

Nutrition

  • Serving Size: 4

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Comments

  5. Ali Asgar

    Hi Joy, first of all, thanks for sharing Strawberry raspberry rose slushies with all. Although it’s a summer recipe i have made it now and it’s fabulous. I love to take fruits in my daily diet, especially the juices which makes me nourishing for the full day.

    Reply

  10. Chez @ Chez Moi

    Joy, this recipe is pure delight! Even though we are in the depths of winter in this part of the world, I can’t wait for summer and the chance to try this recipe. I always pick a new house cocktail each summer and it’s nice to be prepared already for this year. It is going to be a big hit, I can just tell. Thank you xx

    Reply

  16. Jess

    This is perfect but I have a couple family members who don’t drink for health reasons. Does anyone have a suggestion about a virgin version?

    Reply

  18. Kat

    Just saw something similar to this drink at a restaurant and I really wanted to try it but decided not to. I’m going to try out this recipe soon!

    Reply

  23. Taste of France

    The fruits and vegetables that you buy frozen are picked and flash frozen immediately at the height of their seasons. So no shame in using them (in fact, it’s better–environmentally, economically and nutritionally–to use frozen than fresh and imported from an exotic location when you want something like berries out of season). But with strawberries, you’d end up with the hulls.

    Reply

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