Yes. Frozen prosecco is a thing that is apparently being done. So sure. Why not. Also, while we're at it, let's just go ahead and do some frozen mimosas. Fromosas.

I kind of hate myself right now. BUT I'M JUST GONNA ROLL WITH IT cuz it's hot outside and I want all my damned drinks to be frozen, mmkay?!

FROSECCO

Instructions below are for 2-3 servings. You'll need to procure 1 bottle of dry prosecco and freeze 3/4 of the bottle into one and a half standard ice cube trays the night before, reserving a quarter of the prosecco in the bottle, sealed properly in the fridge to keep in the bubbles.

• Approx. 3 heaping cups of frozen prosecco cubes (1.5 standard ice cube trays)

• 4 oz. reserved chilled prosecco

• 2 oz. elderflower liqueur such as St. Germain

Combine ingredients in blender and blend till smooth. Pour into glasses and serve IMMEDIATELY. Cuz it's hot out, remember? Shmelty.

And now we move onto the Fromosa part of the program. It's essentially the same thing but you just add juice instead of chilled prosecco. I used pineapple, but you can really do any sort that floats your goat.

PINEAPPLE-ELDERFLOWER FROMOSAS

Makes one serving. But I mean...freeze that whole dang bottle in ice cube trays and multiply everything below by 4, okeeeee? MATH.

• 1 heaping cup of frozen prosecco (or any dry sparkling wine, really) cubes (1/2 a standard ice cube tray's worth)

• 1 oz. elderflower liqueur

• 1 oz. pineapple juice

• pineapple leaves and maraschino cherries for garnish

Combine all ingredients except garnish in blender and blend till smoooove. Pour into glass and garnish.

So yeah. If we're gonna do Frosé (which we are never gonna stop), we might as well do Frosecco and Fromosas, too. I'm just being practical.

THE END.