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Lavender-Basil Frozen Frosé

This frozen cocktail combines deeply chilled rosé wine with a fragrant lavender syrup and fresh basil leaves, creating a smooth, icy slushie with aromatic and herbal notes. The mixture is blended until velvety and served as a vibrant, refreshing beverage perfect for summer afternoons.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Summer
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bottle rosé wine chilled
  • 1/2 cup honey for syrup
  • 1 tbsp dried lavender buds for syrup infusion
  • 1 cup water
  • 1 bunch fresh basil leaves roughly torn
  • Ice cubes as needed Ice cubes for freezing and blending

Equipment

  • Blender
  • Saucepan
  • Measuring cups and spoons
  • Fine sieve
  • Mixing spoon

Method
 

  1. Combine honey, water, and lavender buds in a small saucepan and bring to a gentle simmer over medium heat.
  2. Reduce the heat to low and let the mixture steep for about 10 minutes, then remove from heat and strain through a fine sieve to remove the lavender buds.
  3. Pour the strained syrup back into the saucepan and heat just until warm; stir in fresh basil leaves and let steep for 5 minutes to infuse the herbal aroma.
  4. Remove basil leaves and let the syrup cool completely; once cooled, refrigerate until very cold.
  5. In a blender, combine the chilled rosé, lavender-basil syrup, and plenty of ice cubes.
  6. Blend on high speed until the mixture is smooth and slushy, with a frosty, velvety texture.
  7. Taste and adjust, adding more ice if needed to achieve your desired consistency.
  8. Pour the vibrant, aromatic frosé into chilled glasses, garnishing with a small basil sprig or a dusting of lavender if desired.

Notes

For an extra touch, freeze some basil leaves in ice cubes and use them in the blend for more herbal flavor.