Peach Melba Frosé
This boozy Peach Melba Frosé is full of peaches, raspberries, and pinot noir rosé! You only 5 ingredients to make this easy frose recipe.
Ingredients
- 1 750mL bottle Pinot Noir Rosé chilled
- 16 oz Frozen Peach Slices
- 1 tbs Lemon Juice
- ½ tsp Vanilla Paste (I used homemade!)
- 8 oz Fresh Raspberries
Instructions
- In a Vitamix, add the rosé, frozen peach slices, lemon juice, and vanilla paste. Puree until completely smooth.
- Pour 3 cups of the purée into a measuring cup and place in the freezer while you make the raspberry portion.
- Add the raspberries to the remaining purée in the blender. Puree until completely smooth.
- Pour the purée into a measuring cup and place in the freezer. Freeze both purees for 30 minutes, or until they’re like an Icee consistency, along with your glasses/serveware.
- Assemble the frosés. Alternate pouring the peach and raspberry frosés into the chilled glasses. Serve immediately! To serve, toss in a few fresh raspberries, add a wedge of a freshly sliced, juicy peach, and finish with a straw. You're now ready to sip on perfection :)
Recipe Notes
- Feel free to substitute the Vanilla Paste with a freshly scraped vanilla bean.
- If your fruit isn't very sweet (or if it's out of season), you can blend in Raw Honey or Agave Nectar to taste. My frozen peaches were a bit bland but my raspberries were super sweet so I didn’t need to add any sweetener.