Description
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.
Ingredients
Scale
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
Instructions
DO AHEAD:
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
Keywords: wine slushy, wine slushy recipe, frosé, frosé recipe, rosé, moscato, frozen moscato, froscato, froscato recipe, blueberry froscato, blueberry lavender cocktail, lavender cocktail recipes, lavender drink