Frosé Recipe
This Frosé transforms a bottle of chilled rosé wine into a slushy, elegant frozen cocktail blended with fresh strawberries, bright lemon juice, and a touch of simple syrup. It's the ultimate summer drink — light, fruity, and refreshing — perfect for poolside lounging, backyard barbecues, or any warm-weather gathering.
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
Ingredients
For the Frosé
- 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
For Garnish
- fresh strawberries a few whole berries for rimming glasses
- lemon slices thin rounds for garnish
Instructions
- 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.
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.
Nutrition
Serving: 1drinkCalories: 145kcalCarbohydrates: 12gSodium: 8mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 1IUVitamin C: 25mgCalcium: 2mgIron: 2mg
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