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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


  1. 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.
  2. 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.
  3. Serve immediately and garnish with fresh strawberries.

Frosé will keep up to a week in the freezer.