Don’t we all want a vacation right now? Although we can’t just yet, this Pineapple Mint Frosé (frozen rosé) will bring you a sense of tropical vibes. Either for Mother’s Day celebration or just a relaxing weekend, you’re just 5 ingredients away!
It’s almost Mother’s Day. When it comes to Mother’s Day, I think of wine. Although my mom doesn’t drink at all (she simply doesn’t like it), I think all moms really deserve a glass of wine, especially these days.
I feel exhausted after cooking 2 meals per day for 5 days straight. I can’t imagine what is it like to have kids around. Cook for them, entertain them, teach them, play with them, get them ready for online classes. On top of that, there are works, and chores. Thank you Moms! You truly deserve a break for Mother’s Day! If you’re staying with your mom or you live close by, make her this drink!
Even if you’re not doing anything particular for Mother’s Day, you can still bring a little tropical flavors to your lives with this refreshing boozy drink! The recipe is very simple, but it does require a bit of waiting and some storage space in the freezer. Other than that, you’re just 5 ingredients away from this amazing frozen drink.
When picking a rosé, choose something darker. It has more flavors and the color is stronger which will make prettier colored drink. Freeze the rosé overnight in a freezer container. Alcohol doesn’t freeze completely, so it will be more like a slushie.
For the pineapples, I used frozen one. Infuse them into a hot simple syrup with some fresh mints. The flavors will get into the syrup. Sweet with a decent pineapple taste and a mild mint flavor. Once it’s cooled, it can be used.
Blend the frozen rosé with lemon juice, pineapple mint syrup, fresh mint and ice cubes until smooth. I know you will want to serve it right away. But trust me, put the whole blender jar into the freezer and freeze for about 30 more minutes. It will have a much better consistency. Blend again & serve.
There is your tropical frozen rosé! Boozy, fruity, cold and a hint of freshness. Although we can’t be on vacation right now, I do hope this drink will bring you back to your happy place, even for just a short moment.
Excuse me, now, I need to dream about my Hawaii vacation…
Pineapple Mint Frosé
- 1 bottle rosé wine (pick a darker one)
- ½ cup sugar
- ½ cup water
- 10 ounces frozen pineapple chunks
- 25 fresh mint leaves (divided)
- 2½ ounces fresh lemon juice (5 tablespoons)
- A day ahead, choose a freezer container or large pan that is large enough to hold the wine. Find a flat space in the freezer that can fit that container. Fill the container with the bottle of rosé. Cover with a lid or plastic wrap. Carefully transfer the container into the reserved space in the freezer. Freeze overnight or at least 6 hours. Since rosé is alcohol, it won’t be frozen solid.
- In a small saucepan, combine sugar and ½ cup water. Bring to a boil, stirring constantly to melt the sugar, about 3 minutes. Add pineapple chunks. Stir and bring back to a boil. Remove from heat. Let it sit for 10 minutes. Then stir in 20 mint leaves. Leave it alone once again for another 20 minutes, so the flavors can get into the syrup. Strain the syrup through a fine-mesh sieve into a small bowl. Do not press on the pineapples. Just gently stir around to let the syrup drip down. Cover the bowl with plastic wrap and chill in the fridge, about 30 minutes. Save the pineapples for other uses. Discard the mint.
- In a blender, add lemon juice, 5½ ounces (½ cup plus 3 tablespoons) pineapple mint syrup, frozen rosé, 5 fresh mint leaves, and 1 cup of ice cubes. Blend until smooth. Cover with a lid and transfer the blender jar along with the frosé into the freezer. Freeze until thickened, about 25 – 35 minutes.
- Blend again until smooth. Pour into serving glasses and serve immediately.
- Get a darker rosé if you can. Not only darker rosé has a stronger taste, its darker color also makes prettier drinks.
- If you’re a using a large pan without lid, I suggest to use something pretty big, like a 9x 13 pan. Because wine could easily spill when you’re moving the pan around. It almost happened to me.
- You can also use a gallon Ziploc bag for the rosé. Pour the wine into the Ziploc bag and place the bag inside a dish to freeze overnight.
- Don’t throw away the pineapple chucks after making the syrup. The pineapples can be used as topping for pancakes, waffles, ice cream, cheesecakes etc.