I am in full, complete denial that the calendar is moving towards fall. Don’t get me wrong, I love a pumpkin spice latte as much as the next person, but summer is my happy place. And that’s partly due to my slight obsession with all things rosé. So since we still have some warm days in our future, I whipped up an amazing why-didn’t-I-think-of-this-sooner rosé slushy recipe that will have you toasting to a never ending summer season right along with me. Cheers. xoxo, Abby Capalbo

Rosé Slushy Recipe
prep time
cook time
total time
Serves 0Ingredients
  • Bottle of Rosé
  • 4 oz Belvoir Elderflower & Rose lemonade
  • Ice Cubes
  • Sprig of Lavender
  1. Freeze bottle of rosé in ice cube trays (overnight)
  2. Combine frozen rosé, Belvoir Rose Edleflower and a handful of ice cubes in a blender
  3. Blend until all ice cubes have been crushed and when it's at your desired consistency
  4. Serve in a cute coupe with a sprig of lavender

Photography: Erin McGinn | Styling & Recipe: Abby Capalbo