Say hello to the only cocktail I need for the rest of this fleeting summer.
This blueberry lavender froscato will definitely be happening this Labor Day weekend. It’s too good not to!
You have probably had your fair share of frosé (or at least heard enough about it) these past couple summers, so I thought I’d switch it up a bit. Because what else could a basic millennial want in life except for another method for consuming wine slushies? Priorities, people.
This is my take on the wine slushy: I swap out the ever-so-popular rosé for moscato wine. Hence, the name froscato! It’s sweet and fruity and light. I like to use a dry moscato to keep things from getting overly sweet, but you can use whatever you like!
In order to achieve the perfect slushy consistency, I recommend freezing the wine in ice cube trays ahead of time. Wine doesn’t fully freeze, so letting it hang out in cube form makes for the IDEAL consistency later when you blend up these slushies. It is worth the time.
Once I’ve got my wine ice cubes in the freezer, I make a simple syrup infused with dried culinary lavender. You guys. I am the first to admit that I am not the biggest lavender fan on earth; it’s generally too intense for me.
But! I have found that using it in simple syrup and adding only as much as I want really works well. I still get that floral flavor without being totally overwhelmed by it. If I am following someone else’s recipe and it calls for lavender anything, I usually do a “to taste” take on the recipe. Otherwise, I feel like I’m drinking or eating potpourri.
And no one needs that.
I suggest making the lavender simple syrup and adding a little bit at a time to your slushies to ensure that the flavor is right for YOU. Don’t just dump the whole batch of simple syrup into your blender! It will not end well.
OR, if you’re completely adverse to adding floral-infused syrup to your drink (I get it), go ahead and skip the lavender altogether! Just make plain simple syrup and go to town. Your wine slushies will be fabulous, lavender or not.
Not only are these so fun to make for a hot day, but they are guaranteed to make people excited. People love a slushy, no matter their age. Adding booze to the situation usually just makes everyone more excited (as it tends to do most of the time). This recipe makes a bunch, too, so making it for any Labor Day parties or cookouts you have coming up just makes sense.
I also think that switching up your berries would work really well here. Again, moscato is a dessert-friendly wine, and it goes well with any berry. Strawberry, raspberry, or blackberry would be amazing alternatives here. And the colors you’d achieve! Swoon!
If you make these, I might just invite myself over. Just warning you.
This blueberry lavender froscato is a fun alternative to frosé! Swap the rosé for moscato and blend it up until slushy with blueberries and lavender syrup. It’s as tasty as it is beautiful.
For the Lavender Syrup:
- ½ cup water
- ½ cup sugar
- 2 teaspoons dried culinary lavender
For the Froscato:
- 1 standard 750mL bottle of moscato wine
- 1 cup fresh or frozen blueberries
- Juice of 1 lemon
- The lavender syrup
- Ice, as needed
The night before you want to make the froscato, pour the wine into ice cube trays and freeze overnight.
For the Lavender Syrup:
- Combine the water and sugar in a small saucepan and bring to a boil. Boil for a minute or until the sugar is completely dissolved.
- Stir in the lavender flowers and remove the pan from the heat. Allow the lavender to steep in the syrup until it is cooled to room temperature.
- Strain out the lavender and discard. Store the syrup in an airtight container in the fridge.
For the Froscato:
- To a blender, add the moscato ice cubes, blueberries, lemon juice, and ¼ cup of the lavender syrup.
- Blend on high, adding ice as needed, or until a slushy consistency is achieved. Taste and add more lavender syrup, as needed, blending again if more is added.
- Pour into glasses, garnish with blueberries and dried culinary lavender, and serve immediately.
- Prep Time: 10 minutes (plus freezing time)
- Cook Time: 10 minutes
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