Frosé turns dry Rosé Wine into a frozen, fruit-forward batch drink with strawberries and lemon. The wine stays central while the berries add body and color, Simple Syrup rounds the acidity, and optional ice adjusts the final texture.
Background
Frosé became a widely recognized modern bar trend in the mid-2010s as frozen rosé drinks spread through wine bars, restaurants, and summer menus. Recipes vary, but dry rosé, fruit, citrus, and controlled sweetness form the common structure.
What You'll Need
Ingredients
- Rosé Wine - provides the wine base, acidity, and fruit character.
- Frozen Strawberries - add body, berry flavor, and color.
- Simple Syrup - balances the wine and lemon.
- Lemon Juice - keeps the frozen drink bright.
- Ice - adjusts the slushy consistency when needed.
Equipment
- Blender
- Freezer-safe container
- Pitcher
Wine First, Slush Second
Using dry rosé prevents the syrup and berries from turning the drink overly sweet. Freezing the wine before blending also reduces the amount of plain ice needed, preserving more wine flavor.
Substitutions & Variations
- Use raspberries or peaches instead of strawberries.
- Replace Simple Syrup with honey syrup.
- Add a small amount of elderflower liqueur for a floral variation.
- Reduce syrup when the fruit is especially sweet.
Helpful Tips
- Choose a dry rosé.
- Freeze until slushy rather than rock solid.
- Blend in batches for a crowd.
- Add ice gradually so the wine flavor stays clear.
- Serve immediately after blending.
