Frosé (frozen Rosé) is the ultimate summer slushie for adults. Made with a blend of rosé wine, fresh fruit, sweeteners, and a dash of lemon juice, frozé is a refreshing cocktail that’s trending as one of summer’s hottest drinks.
Ideally Rosé wine is poured into a container, or ice cube trays, and frozen overnight before blending, but the following recipe uses ice to whip them up on the spot for guests.:
Get creative! If strawberries aren’t your cup of tea, use other fruit like watermelon or mango but try to match with a dry Rosé with notes of those flavours.
Note: If you don’t have simple syrup on hand, just substitute with 3 tablespoons of finely granulated sugar or honey.
Makes: 4-6 servings
1 750ml bottle of dry Rosé, chilled
2 cups fresh strawberries, chopped (plus more for garnish)
2-3 tablespoons simple syrup, (or grenadine) more or less, to taste
2 tablespoons fresh lemon juice
- In a blender, purée strawberries. Pour the mix into a fine-sieved strainer set over a bowl. Using a spatula, gently swirl the purée against the strainer. Scrape off any purée caught on the underside of the strainer. Wash and dry blender for next step.
- In a blender, combine the Rosé, strawberry puree, simple syrup, and lemon juice. Add about 2 cups of ice and blend until slushy. If the mixture is too watery, add more ice and blend until desired consistency is reached.
- Serve immediately and garnish with fresh strawberries.
Frosé will keep up to a week in the freezer.