I wish I had come up with the name for this pretty, refreshing, and perfect summer cocktail. Unfortunately, I didn’t and it is easily found all over social media.

Since I love rosé wine and it’s hotter than blue blazes, I had to put my spin on the Frosé sensation. I should have tried it sooner though, back when Rainier cherries were in season. Instead, I bought regular cherries and strawberries and made simple syrups from each fruit.

The cherry style was far too tart, so I went with the strawberries. Next summer, I’ll get on the ball earlier and make it with Rainiers. Already looking forward to that!

It’s recommended to use a darker shade of rosé since the wine will lose some of its colors and be diluted due to the blending, freezing, and the addition of other ingredients.

If you would like to make two batches (since only half of the strawberry simple syrup is used in this recipe) the instructions to do so are at the bottom of the recipe.

My “do as I say, not as I do” recommendation for today is to place the sheet pan in the freezer first and then add the wine to it. I poured the wine into the pan and tried to transfer it to the freezer. Way more difficult than it seems like it should be!

One last note before the recipe. Above are nine of the ten stacks of cookbooks for the blogiversary winners. I didn’t bother to package the tenth stack since it’s for my daughter, Marissa. She’ll pick hers up when she visits over Labor Day weekend.

I delivered six of the packages on Saturday. I’m waiting for the other three winners to be home. Those lucky ladies are out-of-town, enjoying some cooler weather. Yes, I’m jealous!

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If you live in Arizona, you try to get out of town over the 4th of July weekend. If you are one of the unlucky few who are stuck here – welcome to the exclusive, yet unhappy, club.

We are in town because we leave for a European river cruise in two weeks.  I know, I have nothing to complain about, except the heat!

Anyhow, I decided to make the best of it and host a Pot-Luck Pool Party. I invite 48 adults and their families. All but 12 of the aforementioned adults (along with two toddlers) are escaping the heat. Those lucky dogs!

That’s okay, the 12 of us are going to endure as we float in the pool, sip on this light and lovely rosé sangria and indulge Tram’s twins, Zak & Zoey, with all sorts of love and attention.

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This is stone fruit season. Are you ready for a week’s worth of stone fruit recipes? Yes? OK, let’s get to it.

According to the Cook’s Thesaurus –

“The family of stone fruits includes cherries, plums, apricots, nectarines, and peaches.   They all arrive in the summer, though you can sometimes find pricey imports during the off-season.  Stone fruits don’t become sweeter after they’re picked, but growers often harvest them while they’re still a bit underripe so that they won’t bruise during transit.  At the market, select specimens that have the color, if not the softness, of fully ripened fruit, then take them home and let them soften at room temperature for a few days.”

How about we start off with a cool refreshing drink on this hot summer day?

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