Coconut Frosé

coconut frose-baci e vendetta-vertical-crdt-hannah schneiderLast summer was all about frosé, and now bars are taking the idea even further by adding some extra ingredients. With strawberry and coconut water, this version from Baci e Vendetta is downright heavenly.

2 bottles dry rosé
1 bottle grapefruit rosé
3 cups coconut water
4 oz. strawberry purée
2 oz. fresh lemon juice
Tools: bowl, pan, blender
Glass: wine glass
Garnish: strawberry, lemon slice

Mix all of the ingredients together in a large bowl. Pour into a shallow pan and freeze for several hours. Break up the pieces and give it a spin in a blender. You can pop it back in the freezer for another hour to thicken or serve right away. Add fresh strawberries or lemon slices to garnish.

April Hinchliffe, Baci e Vendetta, New York City


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