Frosé (Rosé Wine Slush) Recipe

Frosé is what happens when your favorite chilled rosé turns into the ultimate grown-up slushie. It is icy, refreshing, and just sweet enough, with fresh strawberries and a squeeze of bright lemon to balance the wine. The texture is smooth and spoonable, somewhere between a granita and a thick smoothie, perfect for sipping slowly on a hot afternoon. Serve it for summer parties, weekend brunch, or any time you want something fun but still a little bit elegant. Once you make this rosé wine slush, it will quickly become your warm-weather signature drink.

Frosé is wonderfully flexible, so you can easily adjust it to your taste or occasion. Use a very dry rosé for a more grown-up, tart flavor, or a slightly fruitier bottle if you prefer it sweeter. Strawberries are classic, but you can swap in raspberries, peaches, or a mix of berries for a different twist. It is ideal for make-ahead entertaining: blend a batch, freeze it until slushy, then blitz quickly before guests arrive for an instant, icy crowd-pleaser.

Ingredients

A short list of simple ingredients is all you need to turn a bottle of rosé into a cold, fruity, and beautifully pink slush.

• 1 bottle (750 ml) dry rosé wine, chilled
• 2 cups strawberries, hulled and sliced (fresh, then frozen, or pre-frozen)
• 1/3 cup granulated sugar
• 1/3 cup water
• 2 tablespoons fresh lemon juice
• Optional: 2–4 tablespoons vodka (for a stronger drink)
• Optional garnish: extra strawberry slices and lemon wheels

Servings

This Frosé recipe makes about 4 generous servings or up to 6 smaller glasses, depending on the size of your glassware. It is perfect for a small gathering, summer happy hour, or a leisurely weekend brunch shared with friends.

How to Make It

Freeze the rosé and fruit

Pour the rosé into a large, shallow baking dish or freezer-safe pan. Freeze for 6–8 hours, or until mostly solid and slushy. Spread the sliced strawberries in a single layer on a lined tray and freeze until firm.

Make the simple syrup

In a small saucepan, combine the sugar and water. Heat gently, stirring, until the sugar dissolves completely. Remove from the heat and let the syrup cool to room temperature, then chill in the refrigerator.

Blend the first batch

Add the frozen strawberries to a blender, along with the frozen rosé shards, chilled simple syrup, and lemon juice. If using, add the vodka. Blend on high until everything is smooth and slushy.

Adjust texture and sweetness

Taste the mixture. If you prefer it sweeter, blend in a little more simple syrup. If it is too thick, add a splash of unfrozen rosé (if you have extra) or a tablespoon of cold water at a time until it reaches a thick but pourable slush.

Chill to firm up

Pour the blended Frosé back into the shallow pan or a freezer-safe container. Freeze for 20–30 minutes, just until it thickens again and becomes slightly firmer. Scrape and stir with a fork to keep the texture light and slushy.

Blend quickly and serve

Give the mixture a quick final blitz in the blender to smooth it, then pour into chilled wine glasses or stemless tumblers. Garnish each glass with a strawberry slice and lemon wheel. Serve immediately while icy and frosty.

Pro Tip

For the coldest, thickest Frosé, chill your glasses in the freezer beforehand and serve immediately after blending, as alcohol melts quickly once poured.

FAQs

Q1. Can I make Frosé without freezing the rosé first?
A1. Yes, but it will be thinner. Use plenty of frozen fruit and add a handful of ice. The flavor is good, though texture is less thick and slushy.

Q2. What type of rosé works best for Frosé?
A2. A dry, crisp rosé with good acidity works best. Avoid very sweet rosé; you can always add sweetness with simple syrup and fruit.

Q3. Can I make this recipe ahead of time?
A3. Yes. Blend the mixture, freeze it in a container, then re-blend or scrape and stir before serving. You may need a splash of water to loosen it.

Q4. How can I make a less sweet version?
A4. Reduce the sugar to 1/4 cup, or skip the simple syrup and rely on fruit sweetness alone. Taste and adjust, adding a little syrup only if needed.

Q5. Can I make a non-alcoholic version?
A5. Use non-alcoholic rosé or a mix of white grape juice and a splash of cranberry juice instead of wine. Keep the strawberries and lemon juice the same.

Q6. How long does leftover Frosé keep in the freezer?
A6. It keeps for 1–2 days, but will freeze solid. Let it sit at room temperature for 10–15 minutes, then scrape and blend again to restore the slushy texture.