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There was a time in the not-too-distant past when putting ice into wine or, God forbid, freezing wine was considered the ultimate wine faux pas.

But that was before the days of the frosé.

“Frosé” is a coined word for “frozen rosé” and the endless combinations of cocktails made by freezing rosé in ice cube trays and then processing the cubes in a blender along with fruits and other juices into an adult Slurpee.

Rosé wine has shown remarkable growth over the past year, like its predecessors moscato and pinot noir in previous years.

Rosé is a style of wine that can be made from any red wine varietal.

For instance, white zinfandel is a type of rosé made by crushing red zinfandel grapes and leaving the juice to macerate with the skins just long enough to give the juice a slightly pinkish tint.

The color depth of rosé is determined by the length of time the crushed juice stays in contact with grape skins.

Highly pigmented grape varieties like zinfandel and grenache — both used extensively in rosé production — require less time than lighter red varietals.

The preferred rosé production method is the maceration method, but it should be pointed out that sometimes lesser rosé (i.e., cheaper rosé) is made by blending quantities of red wine into a white wine base.

Rosé comes in all hues from regions where red grapes are grown. In the French region of Bandol, rosé tends to be a light salmon color. In Champagne, where most houses offer a rosé Champagne, the resulting wines made from pinot noir tend to be more pink in color. In America, however, rosé tends to be a deeper pink, bordering almost on a light ruby.

Traditionally, rosé should be served chilled, which is what makes it so appealing for a summer evening.

On its own, it can be remarkably versatile  for traditional foods such as roasted pork or lamb, light pasta dishes or even the lowly cheese sandwich.

But millennials like to experiment with wines, hence the advent of drinks like the frosé.

To make your own frosé, you will need ice cube trays, a blender, a bottle of rosé and (though not essential) fresh or frozen fruit.

Most recipes start with instructions to freeze a bottle of rosé in ice cube trays. This is best done the day before drink preparation. Don’t expect the cubes to attain a hard freeze, because the alcohol in the wine prevents this.

Place frozen rosé cubes in a blender. Add about ¼ cup of frozen orange juice concentrate for a mimosa frosé. Add about a cup of premixed margarita mix for a margarita frosé.

Because someone gave me fresh blueberries and I have fresh basil growing in my herb garden, I recently tried the following recipe from Better Homes and Gardens. It calls for a bottle of rosé frozen in ice cube trays overnight.

Place 4 cups of blueberries, 3 tablespoons of sugar and 3 tablespoons of lemon juice in a small saucepan. Squash some of the blueberries in the pan and heat for 5 minutes. Remove from heat. Crush three sprigs of basil by hand and stir into berry mixture, allowing mixture to steep for about 5 minutes. Strain the mixture through a sieve and chill.

Combine  ice cubes and blueberry mixture in a blender and process until the mixture becomes a pourable slush. Pour into glasses and garnish with a blueberry and a basil leaf.

For a more potent frosé, try this recipe  for Cherry Watermelon Frozé from the website Sugar and Cloth. Freeze a bottle of  rosé in ice cube trays overnight. Blend 1 cup of triple sec, 4 cups of watermelon cubes and 4 cups of frozen cherries. When the fruit is liquefied, add rosé ice cubes and blend until slushy.

These are delicious summer drinks, but the next new thing might just be the Friesling. In case you have not figured it out, Frieslings are made very much like the recipes above, only instead of using rosé, use a bottle of riesling.

Pat Kettles writes about wine and spirits every other Wednesday for The Star. Contact her at