What happens when you freeze a bottle of rosé with fresh grapefruit juice and a rosemary-infused syrup? You get frosé. Specifically, a grapefruit frosé that is pink, grainy, and sharp, somewhere between a cocktail and a granita.
The syrup simmers for ten minutes, then sits with grapefruit zest and chopped rosemary for a full hour. The rosemary is subtle but present. Strain everything, mix in the juice of four pink grapefruits and a bottle of Kim Crawford Rosé, and freeze. Scrape it every few hours until it is solid and slushy. We keep making this on repeat all summer.
Tips for Making Grapefruit Frosé
Let the syrup infuse for the full hour
Ten minutes of simmering is not enough for the rosemary to come through. The covered one-hour infusion is where the flavour develops. 
Taste the syrup before straining. If you want stronger rosemary, leave it another 15 minutes. If the zest has made it too bitter, strain immediately.
Scrape the mixture while it freezes
This is a granita method, not a churn. Every few hours, rake through the freezing mixture with a fork to break up the ice crystals.
If it freezes solid because you forgot, let it sit on the counter for fifteen minutes and then scrape with a fork. It will come back to a slushy texture.
Grapefruit Frosé
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A refreshing twist on frosé, this vibrant pink drink combines the tartness of grapefruit with the aromatic notes of rosemary and rosé.
Ingredients
- 1/2 cups (118 ml) water
- 1/2 cups (118 ml) sugar
- 1 Tbsp grapefruit zest
- 1 Tbsp chopped fresh rosemary
- Juice of 4 pink grapefruits
- 1 bottle Kim Crawford Rosé
- Rosemary sprigs and grapefruit wedges
Instructions
- In a small saucepan, bring sugar and water to a boil, then simmer for 10 minutes.
- Add grapefruit zest and rosemary, cover, and let infuse for 1 hour.
- Mix in grapefruit juice and Kim Crawford Rosé, then strain through a fine sieve.
- Freeze, mixing every few hours until solid.
- Serve garnished with rosemary and grapefruit wedges.
Notes
- For a stronger rosemary flavor, lightly toast the rosemary before infusing it in the syrup.
- If you don’t have Kim Crawford Rosé, any dry rosé will work. Adjust sweetness to taste.
- To make this ahead of time, prepare the frosé base and freeze it in ice cube trays for easy serving later.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 5
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 50
- Fiber: 1
- Protein: 1
Frequently Asked Questions
Can I use a different rosé?
Yes. Any dry rosé works. The Kim Crawford is specified but any bottle you would drink on its own will work. Sweeter rosés will make a sweeter result, so adjust the sugar syrup down if needed.
Why rosemary in a frozen drink?
Rosemary adds an herbal note that cuts through the sweetness of the grapefruit and sugar. It is subtle after straining but present enough to notice. If you do not like rosemary, leave it out and the frosé still works.
How far ahead can I make this?
The frosé base can be mixed and strained a day ahead and kept in the fridge before freezing. Once frozen, it keeps for about a week. After that, the texture becomes too icy and the flavours flatten.
