Lavender Frosé Batch Cocktail

Whoever invented the frozen drink is a freaking genius. I’m here sweltering in Germany’s heatwave. My husband just informed me yesterday’s temperature high in the neighboring village was the highest ever recorded in the entire country since they’ve been recording temperatures. It’s time to get the blender out, stat. A good excuse to create another flavor version of Frosé, It is one year ago I concocted a rhubarb mint version. This summer’s inspiration birthed this Lavender-Frosé Batch Cocktail and I’m so happy about it.

What’s all the fuss about Frosé you say? After all, it’s just a pink wine slushy. The drink definitely has its detractors. However, I find it refreshing. Firstly, it’s a cinch to make at home. Secondly, there are so many possibilities for beautiful flavor combinations like this Lavender Frosé Batch Cocktail.

If you know how to make simple syrup, you’re in the Frosé business. If you don’t know how to make simple syrup, here it is: Boil equal parts sugar and water until the sugar dissolves. Done and you’re welcome. Adding a flavor is simple, just add whatever you like into the syrup after the sugar has dissolved. Simmer the flavor in for 15 minutes and you have scented simple syrup. I used dried lavender buds to make this Lavender Frosé Batch Cocktail.

Making a flavored simple syrup

For example, if you wanted to make basil simple syrup, add shredded basil in at the simmering stage. Then strain it out before using. To make Lavender Frosé, add a cup of lavender simple syrup to a bottle of dry rose. Squeeze in a teaspoon’s worth of lemon. Stir it up, pour into ice cube trays and freeze for several hours or overnight. Pop the cubes out into a blender and puree into a slushy consistency.

I don’t care if it’s juvenile to love a wine slushy. You won’t either.

Print

Lavender Frosé Batch Cocktail

Course Cocktails

Cuisine American

Keyword Frosé

Prep Time 10 minutes

Cook Time 20 minutes

Freeze Time 6 hours

Total Time 6 hours 30 minutes

Servings 4 Drinks

Ingredients

• 1  cup  white granulated sugar
• 1  cup  water
• 2 tablespoons dried culinary lavender plus a few buds for garnish.
• 1  teaspoon  lemon juice
• 1  bottle 750 ml of dry rosé
• 2  ice trays

Instructions

Make the Lavender Syrup:

1. Place the sugar and water in a small saucepan and bring to a boil.
2. Add the lavender, turn down the heat and simmer 15 minutes.
3. Strain the lavender out of the syrup. Stir in the lemon juice and let cool completely.

Make the Frosé:

1. Pour 1 cup of the lavender simple syrup 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, sprinkle a fry lavender buds over the top and serve.

Like this Lavender Frosé Batch Cocktail? Also, try some of these other frozen drink recipes: