If you haven’t yet met frosé (aka frozen rosé), let me formally introduce you to your new favorite pink drink of summer that you’ll be sipping on from now until Labor Day. And while frosé has become fairly ubiquitous at trendy patio bars across the country, I bet that most of you haven’t tried making it at home, amiright? I hadn’t either, since I assumed there was some special trick or equipment needed to achieve the right consistency. Wrong! Turns out, it’s as simple as planning a day ahead, and all you really need is a blender, a freezer, and a bottle of the good stuff. Scroll on to read how it’s done, as well as the secret ingredient that’ll make your frosé taste better than most of the others out there you may have tried. photos by kristen kilpatrick ...see the slideshow here
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