Summer calls for cold, refreshing drinks, and nothing beats the combination of rosé wine and frozen goodness in one glass.
This Frosé takes your favorite pink wine and transforms it into a slushy, elegant treat that’s perfect for poolside lounging, backyard barbecues, or just cooling down on a hot afternoon.
I discovered frosé during a particularly sweltering summer weekend when I was hosting friends for brunch.
I had leftover rosé in the fridge and a craving for something frozen, and the idea hit me: why not blend them together?
The result was an instant hit. My friends couldn’t stop raving about how light, fruity, and refreshing it tasted.
Since then, this Frosé Recipe has become my go-to summer cocktail for any occasion.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes (plus 6 hours freezing) |
| Cook Time | 0 minutes |
| Total Time | 6 hours 10 minutes |
| Servings | 4 drinks |
| Difficulty Level | Easy |
Why You’ll Love This Frosé Recipe
This frosé is everything you want in a summer drink: cold, fruity, and just sweet enough without being overwhelming.
It’s sophisticated yet fun, making it perfect for everything from casual get-togethers to more elegant summer soirées.
The beauty of this recipe lies in its simplicity. You don’t need fancy equipment or hard-to-find ingredients.
Just a good bottle of rosé, some fresh strawberries, and a blender, and you’re well on your way to frozen wine paradise.
Here’s what makes this recipe stand out:
- Incredibly refreshing: The frozen texture makes it more satisfying than regular wine on a hot day
- Customizable sweetness: Adjust the sugar and fruit to match your taste preferences
- Perfect for entertaining: Make a large batch and keep guests happy all afternoon
- Beautiful presentation: The pink color looks stunning in any glass
- Easy to prepare ahead: Freeze the wine the night before and blend when ready to serve
- Balanced flavors: The fruit enhances the wine’s natural flavors without masking them
From the sitemap, you might also enjoy my strawberry basil lemonade for another refreshing summer option.
Ingredients
This Frosé Recipe uses minimal ingredients that come together to create maximum flavor.
The key is using a good quality rosé that you’d enjoy drinking on its own.
- 1 (750ml) bottle of rosé wine, chilled
- 1 cup fresh strawberries, hulled and halved
- 2 tablespoons fresh lemon juice
- 2 tablespoons simple syrup (or more to taste)
- 2 cups ice cubes
- Fresh strawberries and lemon slices for garnish
Kitchen Equipment Needed
Having the right tools makes this recipe even easier. Here’s what you’ll need to create the perfect frosé.
- High-speed blender
- Measuring cups and spoons
- Shallow baking dish or ice cube trays
- Wine glasses or stemless tumblers
- Cutting board and knife
Recommended Products for This Recipe
Here are my personal recommendations for products that will help you make the best frosé possible.
These are items I’ve used and trust to deliver great results.
1. Vitamix Professional Series Blender
A powerful blender is essential for achieving that perfectly smooth, slushy texture.
This Vitamix can pulverize frozen wine and ice without leaving any chunks, and it’s durable enough to handle frequent use all summer long. I’ve had mine for years and it still works like new.
2. Provence Rosé Wine
While you can use any dry rosé, a bottle from Provence delivers those classic strawberry and citrus notes that work beautifully in frosé.
The mineral quality and crisp finish balance perfectly with the added fruit and sweetness.
3. Organic Strawberries
Using fresh, high-quality strawberries makes a noticeable difference in flavor.
Organic berries tend to be sweeter and more flavorful, which means you might need less added sugar in your frosé.
4. Stemless Wine Glasses
These modern glasses are perfect for serving frosé. They’re sturdy, elegant, and less likely to tip over at outdoor gatherings.
The wide bowl also showcases the beautiful pink color.
Another fantastic summer refresher is my watermelon lemonade that pairs wonderfully with frosé at any gathering.
Step-by-Step Instructions: How to Make Frosé Recipe
Follow these detailed steps to create the perfect frozen wine cocktail. Even if you’ve never made frosé before, you’ll find this process straightforward and foolproof.
1. Freeze the Wine
The foundation of great frosé starts with properly frozen wine. This step requires advance planning but minimal effort.
- Pour the entire bottle of rosé into a shallow baking dish or multiple ice cube trays
- Spread it out evenly to ensure it freezes uniformly
- Cover the dish with plastic wrap to prevent freezer odors from affecting the wine
- Place in the freezer for at least 6 hours or overnight
- Check after 6 hours by scraping with a fork; it should have a granita-like texture
- If using ice cube trays, freeze until solid and then transfer cubes to a freezer bag
2. Prepare the Strawberries
Fresh fruit adds natural sweetness and enhances the wine’s berry notes. Proper preparation ensures smooth blending.
- Rinse strawberries under cold water and pat them completely dry
- Remove the green hulls with a paring knife
- Slice each strawberry in half to make blending easier
- If your strawberries are large, quarter them instead
- Set aside a few perfect berries for garnishing the finished drinks
- Let the strawberries sit at room temperature for 5 minutes to release their juices
3. Make or Prepare Simple Syrup
Simple syrup blends more easily than granulated sugar and won’t leave a gritty texture. You can make it ahead or use store-bought.
- If making fresh, combine equal parts sugar and water in a small saucepan
- Heat over medium heat, stirring until sugar completely dissolves
- Remove from heat and let cool to room temperature before using
- Store leftover syrup in the refrigerator for up to one month
- Alternatively, use honey or agave nectar thinned with a little water
- Start with 2 tablespoons and adjust to taste after the first blend
For a different fruity cocktail experience, try my virgin strawberry daiquiri for a non-frozen option.
4. Blend the Frosé
This is where everything comes together into that beautiful slushy texture. The order of ingredients matters for smooth blending.
- Remove the frozen wine from the freezer and let it sit for 2-3 minutes
- Break up any large frozen chunks with a fork or spoon
- Add the frozen wine to your blender first
- Add the fresh strawberries on top of the frozen wine
- Pour in the lemon juice and simple syrup
- Add the ice cubes last to help push everything down toward the blades
- Secure the blender lid tightly
- Start on low speed and gradually increase to high
- Blend for 30-60 seconds until smooth and slushy
- Stop and scrape down the sides if needed, then blend again
- The consistency should be thick but pourable, like a smoothie
5. Taste and Adjust
Every palate is different, and every bottle of rosé has its own level of sweetness. Customizing the flavor ensures your frosé is perfect for you.
- Pour a small amount into a glass to taste
- If too tart, add an additional tablespoon of simple syrup and blend briefly
- If too sweet, add more lemon juice or a splash of fresh rosé
- If too thick, add a small amount of water or more wine and blend
- If too thin, add more ice and blend until you reach the desired consistency
- Remember that flavors will mellow slightly as it sits, so aim for slightly bolder than you want
6. Serve Immediately
Frosé is best enjoyed right after blending when the texture is perfect and the flavors are at their peak.
- Pour the frosé into chilled wine glasses or tumblers
- Fill glasses about three-quarters full to leave room for garnishes
- Garnish each glass with a fresh strawberry on the rim
- Add a thin lemon slice for extra visual appeal
- Insert a reusable straw or cocktail stirrer
- Serve immediately while still frozen and slushy
- If making ahead, store in the freezer and re-blend briefly before serving
Tips for The Best Frosé Recipe
These expert tips will help you create frosé that rivals any trendy wine bar. Small details make a big difference in the final result.
- Choose the right wine: Select a dry or off-dry rosé rather than sweet varieties; Provençal rosés work exceptionally well
- Freeze in a shallow dish: Wine frozen in a thin layer creates a better texture than wine frozen in ice cube trays
- Don’t skip the lemon juice: It brightens the flavors and balances the sweetness perfectly
- Blend in stages: If your blender struggles, blend half the mixture first, then add the rest
- Chill your glasses: Pop serving glasses in the freezer for 15 minutes before serving
- Use frozen strawberries in winter: They work just as well as fresh and are often sweeter
- Experiment with rosé styles: Try different rosés to discover your favorite flavor profile
- Add a pinch of salt: Just a tiny pinch enhances all the flavors without tasting salty
You might also enjoy my peach basil spritzer for another elegant summer drink.
Serving Suggestions
Frosé is wonderfully versatile and pairs beautifully with summer foods. Here are some delicious ways to enjoy this frozen wine treat.
This frozen cocktail is perfect for outdoor entertaining. Serve it at brunches alongside fresh fruit and pastries, or offer it as a welcome drink when guests arrive at your summer party.
- Pair with light appetizers like caprese bites or shrimp cocktail
- Serve alongside grilled seafood or grilled lemon herb chicken skewers
- Offer with fresh salads like a strawberry pecan salad
- Pour into popsicle molds for frozen wine pops
- Serve at poolside gatherings with light finger foods
- Pair with brunch dishes like smoked salmon and avocado toast
- Complement summer desserts like lemon squares or coconut macaroons
Variations of Frosé Recipe
Once you master the basic recipe, try these creative twists to keep things interesting all summer long.
The beauty of frosé is how easily you can customize it. Each variation offers a new flavor experience while maintaining that signature frozen, slushy texture.
- Raspberry Frosé: Replace strawberries with fresh raspberries for a tart, sophisticated twist
- Peach Frosé: Use fresh or frozen peaches and add a splash of peach liqueur for extra depth
- Watermelon Frosé: Blend in cubed watermelon for a lighter, more refreshing version
- Tropical Frosé: Add pineapple chunks and a splash of coconut cream for a vacation vibe
- Berry Medley Frosé: Combine strawberries, blueberries, and raspberries for complex berry flavor
- Citrus Frosé: Add grapefruit or orange juice along with the lemon for a citrus-forward drink
- Herbal Frosé: Muddle fresh basil or mint leaves before blending for an herbal note
- Sparkling Frosé: Top each glass with a splash of prosecco or sparkling water for extra fizz
For a non-alcoholic frozen treat, check out my virgin pina colada recipe.
Storage and Reheating
While frosé is best enjoyed fresh, you can prepare components ahead to make serving easier.
The frozen wine base can be stored for later use, making this recipe perfect for entertaining when you want to prep in advance.
- Freezer storage: Keep unused blended frosé in an airtight container for up to 1 week
- Re-blending: Before serving stored frosé, blend again briefly to restore the slushy texture
- Frozen wine: The frozen wine base (before blending) can stay frozen for up to 2 months
- Prevent separation: Stir stored frosé before re-blending to redistribute settled ingredients
- Quick serving: Scoop frozen wine directly from the freezer into the blender when ready to serve
- Portion control: Freeze leftover frosé in ice cube trays, then blend cubes as needed
- Fresh garnishes: Always use fresh fruit for garnishing, even if the frosé was made ahead
Nutritional Facts
Here’s the approximate nutritional information per serving (based on 4 servings):
- Calories: 145
- Total Fat: 0g
- Sodium: 8mg
- Total Carbohydrates: 12g
- Sugars: 10g
- Protein: 0g
- Alcohol: 14g
Note: Nutritional values vary based on the specific rosé wine used and the amount of simple syrup added. These numbers are estimates for informational purposes.
Health Benefits of Key Ingredients
While frosé is a treat, its ingredients do offer some nutritional advantages that make it a better choice than many other cocktails.
Rosé wine contains antioxidants from grape skins, though in smaller amounts than red wine. The polyphenols may support heart health when consumed in moderation.
- Strawberries: Rich in vitamin C, which supports immune function and skin health
- Antioxidants in rosé: Contain resveratrol and other compounds that may benefit cardiovascular health
- Lemon juice: Provides vitamin C and helps with hydration and digestion
- Lower calorie option: Compared to cream-based frozen cocktails, frosé is relatively light
- Natural fruit sugars: Using fresh strawberries means less need for added refined sugar
- Hydration: The high water content from frozen wine and fruit helps with summer hydration
Another refreshing option is my matcha lemonade for an antioxidant-rich beverage.
FAQs About Frosé Recipe
1. Can I use white wine or red wine instead of rosé?
While you can technically freeze any wine, rosé works best for this recipe because of its fruity, light flavor profile and beautiful color.
White wine creates a similar texture but lacks the pink hue and berry notes that make frosé special. Red wine can be too heavy and tannic when frozen, creating a less refreshing drink.
2. How long does it take for wine to freeze?
Wine typically takes 6-8 hours to freeze solid in a standard freezer because the alcohol content lowers its freezing point.
For frosé, you want a slushy, granita-like consistency rather than completely frozen, which usually takes about 6 hours in a shallow dish. The thinner you spread the wine, the faster it will freeze.
3. Can I make frosé without a blender?
A blender is really necessary to achieve the smooth, slushy texture that defines frosé. If you don’t have a traditional blender, a food processor can work, though the texture may be slightly chunkier.
Immersion blenders don’t work well for this recipe because they can’t properly break down the frozen wine and ice.
4. Why is my frosé too watery?
Watery frosé usually happens when the wine wasn’t frozen enough before blending or when too much liquid (extra wine, water, or juice) was added.
To fix it, add more ice and blend again, or return the mixture to the freezer for 30 minutes, then re-blend. Next time, make sure the wine is frozen solid before you begin.
5. Can I make a large batch for a party?
Absolutely! Freeze multiple bottles of rosé in advance, then blend in batches as needed throughout your event.
Blending too far ahead causes the texture to degrade and become icy. For best results, blend every 30-45 minutes and keep the unblended frozen wine ready in the freezer.
Frosé Recipe
Ingredients
- 1 bottle rosé wine 750ml, chilled; dry or off-dry Provençal rosé recommended
- 1 cup fresh strawberries about 150g, hulled and halved; frozen strawberries work in winter
- 2 tbsp fresh lemon juice from about 1 lemon
- 2 tbsp simple syrup or more to taste; can substitute honey or agave nectar thinned with water
- 2 cups ice cubes
- fresh strawberries a few whole berries for rimming glasses
- lemon slices thin rounds for garnish
Equipment
- High-speed blender A powerful blender like a Vitamix ensures smooth, lump-free texture
- Shallow baking dish For freezing the wine in a thin, even layer; ice cube trays can also be used
- Ice cube trays Alternative to shallow baking dish for freezing wine
- Measuring cups and spoons
- Cutting board and knife For hulling and slicing strawberries
- Small saucepan For making simple syrup from scratch
- Wine glasses or stemless tumblers Chill in freezer 15 minutes before serving for best results
- Plastic wrap To cover baking dish while wine freezes and prevent freezer odors
- Paring knife For hulling strawberries
- Reusable straws or cocktail stirrers For serving
Method
- Pour the entire bottle of rosé into a shallow baking dish or ice cube trays, cover with plastic wrap, and freeze for at least 6 hours or overnight until it reaches a granita-like slushy texture.
- Rinse, dry, and hull the strawberries, then halve or quarter them; set a few aside for garnishing and let the rest sit at room temperature for 5 minutes to release their juices.
- If making from scratch, combine equal parts sugar and water in a small saucepan over medium heat, stir until dissolved, then remove from heat and cool completely before using.
- Remove frozen wine from the freezer, let sit 2–3 minutes, then break into chunks and add to the blender followed by strawberries, lemon juice, simple syrup, and ice; blend on low then high for 30–60 seconds until smooth and slushy.
- Taste the frosé and adjust sweetness with more simple syrup, acidity with more lemon juice, or thickness with additional ice or a splash of rosé, then blend briefly again.
- Pour into chilled wine glasses about three-quarters full and garnish each with a fresh strawberry on the rim and a thin lemon slice; serve immediately while slushy.
Nutrition
Notes
- Best wine choice: Use a dry or off-dry Provençal rosé for the most balanced flavor; avoid overly sweet rosés.
- Freeze in a shallow dish: Spreading wine thin ensures a better granita texture and faster, more even freezing.
- Plan ahead: The wine needs at least 6 hours (ideally overnight) to freeze — don’t skip this step.
- Chill your glasses: Pop serving glasses in the freezer for 15 minutes before serving to keep the frosé colder longer.
- Blend in stages: If your blender struggles with the frozen wine, blend in two batches and combine.
- Storage: Leftover blended frosé can be stored in an airtight container in the freezer for up to 1 week; re-blend briefly before serving.
- Frozen wine base: The unblended frozen wine can be kept in the freezer for up to 2 months, making it easy to prep way ahead.
- Variations: Swap strawberries for raspberries, peaches, or watermelon for a fun twist; add a pinch of salt to enhance all flavors.
- Party tip: For large gatherings, freeze multiple bottles in advance and blend in batches every 30–45 minutes for consistently perfect texture.
- Non-alcoholic option: Freeze a mix of white grape juice and sparkling water for a frosé-style mocktail.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Frosé Recipe has become my signature summer drink, and I’m confident it’ll become yours too.
The combination of frozen rosé, fresh strawberries, and bright lemon juice creates something truly special that’s both elegant and fun.
The best part is how simple it is to make. With just a little advance planning to freeze your wine, you can whip up a batch in minutes whenever you need a refreshing escape from the heat.
I love making this for lazy weekend afternoons on the patio or when friends drop by unexpectedly.
Give this recipe a try at your next summer gathering and watch it become the star of the show. I’d love to hear how it turns out for you.
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