There are few pleasures as simple—and as photogenic—as sipping a frosty Frosé (Frozen Rosé) on a blazing summer afternoon. The first time I tried one was on a rooftop in Austin: a chilly, blush‑pink slush swirling in a stemless wineglass, garnished with a skewered strawberry. It tasted like vacation in a glass—bright red‑berry notes from the rosé, balanced tartness from lemon, and a subtle sweetness that let the wine’s character shine. Back home, I embarked on a quest for the perfect house frosé: not too sweet, never watery, with a texture halfway between soft‑serve and snow cone. After dozens of test spins—tweaking berry ratios, experimenting with rosé styles, even trying out different sweeteners—I landed on the method below.
- Why You’ll Love This Frosé Recipe
- Ingredient List
- Nutrition Facts (per 8‑oz serving)
- Equipment Needed
- Step‑by‑Step Instructions
- 1. Quick‑Freeze the Rosé (5 min active, 4 hrs freeze)
- 2. Make Strawberry Purée & Syrup (10 min)
- 3. Blend the Frosé (5 min)
- 4. Chill & Serve (5 min + 20 min freezer)
- Pro Tips & Troubleshooting
- Flavor Variations
- Frequently Asked Questions
- Conclusion
What makes this recipe special? We freeze the wine in a sheet pan for fast, even crystallization (no messy ice trays or hours‑long waits), then blend it with strawberry purée, just‑enough simple syrup, and a splash of lemon juice for brightness. Ten minutes of hands‑on work yields a full pitcher of salmon‑pink frozen bliss—perfect for pool parties, barbecue sides, or those evenings when the heat index still reads 90 °F at sunset.
Why You’ll Love This Frosé Recipe
| Reason | What It Means for You |
|---|---|
| Fast Freeze Hack | Sheet‑pan method chills wine solid in ~ 4 hours (vs. 8+ in ice cubes). |
| Balanced Sweetness | Simple syrup measured to complement—not mask—dry rosé’s berry notes. |
| Thick & Spoonable | Strawberry purée adds body; no watered‑down texture as ice melts. |
| Big‑Batch Friendly | One recipe serves 4–6; scale up effortlessly for parties. |
| Customizable Base | Swap strawberries for peaches, watermelon, or mixed berries year‑round. |
| Rosé‑Forward Flavor | Freezing concentrates wine aromatics—every sip tastes like actual rosé. |
Ingredient List
| Ingredient | Quantity |
|---|---|
| Dry rosé wine (12–13 % ABV) | 1 bottle (750 ml) |
| Fresh strawberries, hulled | 1 ½ cups (225 g) |
| Granulated sugar | ¼ cup (50 g) |
| Water | ¼ cup (60 ml) |
| Fresh lemon juice | 2 tablespoons |
| Optional Boosters | |
| Aperol or elderflower liqueur | 1 oz (30 ml) – subtle complexity |
| Pinch of sea salt | Enhances fruit flavor |
Choosing Your Rosé: Aim for a bone‑dry Provençal‑style rosé with bright acidity and berry aromatics—think Grenache/Syrah blends or Pinot‑based rosés. Sweeter styles will yield a sweeter final slush.
Nutrition Facts (per 8‑oz serving)
(Recipe yields 5 drinks)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Total Carbohydrates | 21 g |
| – Sugars | 17 g |
| Alcohol | ~ 10 g (≈ 0.9 std drinks) |
| Sodium | 15 mg |
| Vitamin C | 35 % DV |
(Values based on dry rosé and listed sugar; add‑ins modify totals.)
Equipment Needed
| Equipment | Purpose |
|---|---|
| Rimmed sheet pan (13 × 9 in) | Rapid freezing of rosé |
| Blender or high‑speed processor | Puree strawberries & blend slush |
| Fine‑mesh sieve (optional) | Remove seeds for ultra‑silky texture |
| Small saucepan | Make quick simple syrup |
| Silicone spatula | Scrape frozen rosé shards into blender |
| 1‑quart pitcher or large mason jar | Chill & serve frosé |
Step‑by‑Step Instructions
1. Quick‑Freeze the Rosé (5 min active, 4 hrs freeze)
- Prep pan: Line sheet pan with parchment for easy cleanup.
- Pour & freeze: Gently pour entire bottle of rosé onto pan; slide into freezer on a level shelf. The shallow layer freezes in roughly 4 hours, forming loose icy crystals.
2. Make Strawberry Purée & Syrup (10 min)
- Simple syrup: In saucepan, combine ¼ cup sugar + ¼ cup water; heat until dissolved. Cool to room temp (speeds up in fridge).
- Purée berries: In blender, blitz strawberries with cooled syrup until smooth. Optional: Strain through sieve to remove seeds for a velvety finish. Chill purée.
3. Blend the Frosé (5 min)
- Break rosé ice: Use spatula to scrape frozen wine into chunks; transfer to blender.
- Add flavor boosters: Pour in strawberry‑syrup mixture, 2 Tbsp lemon juice, and (optional) 1 oz Aperol + pinch of salt.
- Blend: Pulse until slushy but still thick—about 15 seconds. If too tight, splash in 1–2 Tbsp cold water. If too loose, add a handful of ice cubes and pulse 3 seconds.
4. Chill & Serve (5 min + 20 min freezer)
- Firm up: For best spoonable texture, pour mixture into pitcher; freeze 15–20 minutes, stirring once.
- Pour & garnish: Swirl frosé into stemmed glasses. Garnish with half strawberry, citrus twist, or mint sprig. Serve immediately with a straw or spoon.
(Total hands‑on time: ≈ 20 minutes; total elapsed: ~ 4 ½ hours including freeze.)
Pro Tips & Troubleshooting
| Issue / Tip | Fix / Insight |
|---|---|
| Too Sweet? | Use extra‑dry rosé, reduce syrup to 2 Tbsp, add lemon. |
| Too Thin? | Add 1 cup ice cubes or handful frozen berries; re‑blend. |
| Chunky Seeds? | Always strain berry purée for silkier mouthfeel. |
| Want Deeper Color? | Toss in ¼ cup raspberries or splash beet juice. |
| Hosting Crowd? | Triple recipe, freeze rosé in two sheet pans, and blend in batches. |
Flavor Variations
- Peach‑Basil Frosé – Replace strawberries with 1 ½ cups frozen peach slices; blend with 4 basil leaves and swap lemon for lime.
- Watermelon Mint – Sub 2 cups frozen watermelon cubes; garnish with mint; omit syrup (watermelon is sweet).
- Mango Chile – Add 1 cup frozen mango + pinch Tajín seasoning, top with sliced jalapeño.
- Rosé Bellini Slush – Use white‑peach purée, add 1 oz prosecco atop each serving for extra bubbles.
- Zero‑Proof Frosé – Swap wine for non‑alcoholic rosé or sparkling grape juice; freeze mixture with 1 Tbsp vodka to soften crystals (or omit and enjoy firm slush).
Frequently Asked Questions
| Question | Answer |
|---|---|
| Can I use boxed wine? | Yes—as long as it’s dry and well‑chilled. Quality affects flavor, so pick a palatable box. |
| Why freeze instead of adding ice? | Ice dilutes flavor; freezing wine concentrates aromas, giving a richer slush. |
| How long does frosé keep? | Store blended frosé in airtight container up to 1 week; let sit 5 min, re‑blend or scrape with fork to fluff. |
| Can I sweeten with honey or agave? | Yes—warm 3 Tbsp honey/agave with 2 Tbsp water to mimic simple syrup, then cool. |
| Is this gluten‑free and vegan? | Rosé wine is naturally GF; confirm vegan status (some wineries filter with fining agents). Recipe itself is vegan. |
Conclusion
This Strawberry Frosé turns an everyday bottle of rosé into an icy, show‑stopping cocktail worthy of every beach day, rooftop soirée, or backyard brunch on your calendar. With its quick sheet‑pan freeze, bright berry‑lemon punch, and grown‑up slushie texture, it just may become your signature summer sip.
Ready to swirl up your own glass of blush‑pink bliss? Head to BlessedDish.com for a printable card, step‑by‑step photos, and bonus flavor combos (blueberry‑lavender! blood‑orange grapefruit!). If this recipe keeps you cool, please drop a ★★★★★ review, tag #BlessedDish on Instagram, and subscribe for weekly cocktail inspiration delivered right to your inbox. Cheers to frozen finesse—sip slowly, savor fully, and stay chill!
