IT’S OFFICIALLY SUMMER! Yay! We’re taking a break from our regular Thursday calligraphy tips and giving you a fun way you can celebrate those hot, long days of summer. I’ve been dreaming about having my friends over for a summer rosé party so I thought you could do some dreaming and plan a summer rose party, too! Below are some ways you can throw one yourself, including a fun frosé recipe at the bottom of the post. Have fun!
3 // Food – Nothing goes better with rosé than a good ole fashion cheese plate, amirite? We like to combine a soft cheese like Camembert, a sharp cheese like New Zealand Cheddar, a stinky cheese like Stilton, something sweet like dried fruits or honey, something spicy like whole grain mustard or dijon, and lastly a variety of nuts like dry roasted or marcona almonds with rosemary. Add slices of crusty french bread or crackers and your cheese plate is good to go. And since it’s summer…try to throw some fresh fruit together for people to munch on.
4 // YES WAY Rosé – We like picking out rosé that is on the dry side. Dry = not sweet. A good rule of thumb is to go for a rosé from France, specifically Provence. This is a good list of yummy budget rosés. Our favorite is Summer Water. What about trying frosé? No that’s not a typo. Frosé is frozen rose and it was a hit last summer and we still dig it on a hot summer day. Try the recipe below for frosé or check out this list for other rosé cocktails.
Frosé recipe from Bon Appetite
Ingredients
MAKES 4 TO 6 SERVINGS
- 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
- ½ cup sugar
- 8 ounces strawberries, hulled, quartered
- 2½ ounces fresh lemon juice
Preparation
Pour rosé into a 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses.
Do Ahead: Rosé can be frozen 1 week ahead.
