Whenever I think of all the good that has come to me as a result of this blog, one of the main things I think about is the incredible friends I have made through blogging. Several of my very best friends in the world, I would never have met if not for our blogs. Just two weeks ago, I set off to visit one of these darlings, my sweet Josie, in Atlanta for a truly fabulous girls’ weekend. We enjoyed a spectacular amount of excellent food and drink and capped it all off with a date with Beyoncé. There was so much amazingness packed into a short 48-ish hours but other than Queen Bey, one thing that stood out was rosé slushies. (Looking at this written out now, I think the magical é might have something to do with it. Coincidence? I think not.) During our visit to Krog Street Market, we knew we absolutely had to try the rosé slushies from The Luminary. It turned out they were even better than we had imagined and in fact we loved them so much that we went back again the next day for round no. 2.

Let’s be real: once rosé slushies are in your life, you can’t really be without them again. We both knew we would be working on a homemade version. Thankfully Josie quickly found the actual recipe from The Luminary and we were in business. I’m telling you, there is no more perfect cocktail for spring and summer than this right here. I know I will be making this again and again and again.
It is sweet and tart, bright and refreshing, and easy as can be to make. AND this will guarantee you instant genius/entertaining guru status with your friends. I have experimented with a couple of different methods of making them now and though I think an ice cream maker gives the best texture, it isn’t absolutely essential so if you don’t have an ice cream maker, don’t fret. See my notes below for an alternative method. Now it’s time to stock up on rosé, and I suggest you get started loving these this weekend! Happy Friday! #roséallday

  • Prep 10 minutes
  • Yield about 6 servings


  • 1 bottle of rosé, chilled
  • 3 oz. Aperol
  • 2 oz. simple syrup
  • 2 oz. freshly squeezed lemon juice
  • 4 oz. water


  • 01

    Combine all ingredients in a pitcher. Freeze in an ice cream maker according to the manufacturer’s instructions. After about 15-2o minutes the mixture should become mostly slushy. Serve in chilled coupe glasses with a curl of lemon peel.

  • 02


    • If you don’t have an ice cream maker, put about 3/4 of the mixture in a freezer-safe container. Freeze well, at least 4-6 hours. The alcohol will prevent the mixture from freezing fully and even at its most frozen state, you should be able to stir the mixture to a slushy consistency with a fork. Scoop some of the slushy mixture into chilled coupe glasses. Pour a small amount of the reserved liquid mixture over the frozen portion to help achieve the correct slightly liquid consistency of the slushy. 
    • The glasses pictured above are from Anthropologie