“Take frozen rosé and lemonade and smush it all together,” says Extra Fancy’s Rob Krueger, and you wind up with the immediately enjoyable and supremely crushable frozémonade.
Robert Krueger | Brooklyn, NY
- 4 ounces rosé
- 1 ounce simple syrup
- 3/4 ounce fresh lemon juice
Garnish: mint sprig
- Combine all ingredients in a 12-ounce Ball jelly jar and fill with crushed or pellet ice.
- Attach the blade assembly of an Oster Beehive Blender to the jar, invert and blend until very smooth.
- Carefully remove the blade, add a straw and garnish with a sprig of mint.