Raise a toast with Belinda Chang’s refreshing frosé
Inspired by her mother’s love of rosé wine, the James Beard Award-winning sommelier Belinda Chang created this frozen cocktail that dresses it up and cools it down for alfresco sipping during the spring and summer months. Ripe seasonal fruit keeps the flavors bright while the addition of pink port or fruit liqueur gives it enough body to feel indulgent. Mix up a batch and pour a glass for mom on her special day.
My parents were world-class dinner party hosts when I was growing up. Dad always made frozen whiskey sours with brilliant red maraschino cherries and mom cooked elaborate nine-course Taiwanese feasts for away-from-home students and colleagues almost weekly. Mom always kept a bottle of sparkling rosé wine chilling on the top shelf of our refrigerator.
I rarely saw her serve it to guests, but I did see her pour a glass for herself after a successful party. That’s how I discovered her love for rosé, so I created this cocktail just for her. We’ve sipped it outside while sitting together on their patio on a warm day and inside at her kitchen table while admiring her spring flowers blooming right outside the window. She is my favorite woman on the planet and my favorite person to drink frosé with. - B.C.
BELINDA CHANG'S FROSÉ
Download recipe: Priceless® Cookbook Belinda Chang Refreshing Frosé
- Blender or smoothie machine
- Ice cube tray
- Knife and cutting board
- Wine glasses
INGREDIENTS FOR 2 - 3 SERVINGS
- 1 cup rosé wine, frozen into ice cubes
- 1 cup pink port or fruit liqueur such as Grand Marnier (chill bottle in freezer beforehand)
- 1 cup ripe seasonal fruit such as white peaches or white nectarines (slice or puree and freeze)
- ½ cup lemon, lime, or grapefruit juice (chill or freeze into cubes)
- 1 splash sparkling rosé, ginger soda, or flavored sparkling water to top
- Several mint leaves, edible flowers, or fruit slices to garnish
- Combine all ingredients except sparkling rosé and garnish in blender and blend until slushy.
- Adjust to taste. Less tart? Use less lemon. More sweet? Add more port/fruit liqueur.
- Pour into glass, top with splash of sparkling wine and garnish.
- If you prefer your frosé more frozen, put entire mixture into the freezer for several minutes. Stir occasionally or scrape like a granita.