It’s official, folks?—?we have reached peak frosé this summer. And it’s for good reason, really. There’s nothing better than an icy beverage, especially when that beverage is sweet and a totally Instagrammable shade of pink.
Making a perfect batch of frosé is incredibly simple, but there’s some serious down time between freezing and blending. So when you’re as impulsive as me and want frosé exactly the moment the idea hits, you need a faster option.
We called on our favorite ice-cream-in-a-baggie method from summer camp and made frosé in a Ziploc bag, no blender or freezing required!
- 2 Ziploc bags
1. Choose your rosé (preferably chilled) and pour a glass worth in the first Ziploc. Press out as much air as possible and seal the bag
2. Put the sealed rosé bag into the second Ziploc and then fill it with as much ice as possible
3. Sprinkle a few pinches of salt over the ice (to make it even colder than ice cold) and seal the second bag
4. Shake the bag vigorously until the rosé starts to become frosé (here’s where you can wrap the bag in your cloth as it gets increasingly cold)
The length of time you’ll need to shake will depend on the temperature of the rosé and ice and your own strength, so be patient and get your arm workout in before enjoying your frosé.
Then pour into a glass or just eat it out of the bag with a spoon?—?no judgment either way.