Rhubarb Mint Frosé

Frosé has been the most popular girl on the block here in NYC for the past two summers. I finally caved and ordered a glass of this frozen slushy rosé a few weeks ago. Why did I wait so long?

I immediately started thinking of flavor combinations to make my own at home. Lavender and rhubarb went into the ring and rhubarb came out victorious.

I added some fresh mint to the mix to accentuate the cool for these very hot days we are having. Rhubarb is sour and tangy, so I made a sugar rhubarb syrup mint syrup first to balance out the dry rose and the rhubarb flavor. Once the syrup has cooled, strain, add a bottle of rosé freeze in ice cube trays, blend and serve.

The best part about this recipe is you have the option of blending the entire batch at once or you can just take 6 cubes out of the freezer at a time and make yourself an individual cocktail whenever you want a refreshing. the recipe is easily doubled or tripled to create a larger batch of Frosé.

Don’t wait any longer to get your Frosé on. It’s refreshing and the perfect adult slushy.

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Rhubarb Mint Frosé

Course Cocktails, Drinks

Cuisine American

Prep Time 10 minutes

Cook Time 16 minutes

Freeze Time 6 hours

Total Time 26 minutes

Servings 4 Drinks

Author Lora Wiley-Lennartz

Ingredients

• 1 cup white granulated sugar
• 1 cup water
• 1 cup chopped  rhubarb trimmed and chopped into pieces
• 2 tablespoons chopped fresh mint plus a few leaves for garnish
• 1 teaspoon lemon juice
• 1 bottle 750 ml of dry rosé
• 2 ice trays

Instructions

Make the rhubarb mint syrup:

1. Place the sugar and water in a small saucepan and bring to a boil.
2. Add the fresh rhubarb pieces and mint. Cook for 15 minutes or until the rhubarb has completely softened.
   
3. Strain the mixture through a cheesecloth back into the saucepan. Stir in the lemon juice and Let cool completely.

Make the Frosé:

1. Pour 1 cup of the rhubarb mint liquid into a large pitcher.
2. Add the entire bottle of the rosé into the pitcher. Stir to combine.
3. Carefully pour the mixture into ice cube trays and freeze for 6 hours or overnight, until cubes are solid.
   
4. Place the cubes in a blender, Nutri-Bullet or food processor and blend until slushy.
5. Pour into glasses, garnish each with a mint leaf and serve.

Try this other rhubarb cocktail:

Rhubarb Raspberry Gin Fizz