Frosé Recipe: Frosé—short for frozen rosé—is like the summer anthem in drink form. Imagine the refreshing crispness of a chilled glass of rosé, but amplified with a slushy twist that screams poolside lounging, backyard BBQs, and weekend brunches. This icy pink drink first gained traction on trendy cocktail menus and Instagram feeds, but making it at home is not only doable, it’s ridiculously easy. Whether you’re hosting friends or just treating yourself to a solo chill session, a homemade frosé can set the mood just right.
But beyond its gorgeous hue and photogenic appeal, frosé is beloved for its flavor. It’s a perfect blend of sweet, tart, fruity, and floral notes. Plus, it’s totally customizable. Want to add strawberries? Go for it. Prefer a honey touch instead of sugar? Done. With this guide, you’ll master the basics and learn how to make your frosé as extra or as minimalist as you like.
Ingredients Needed
Let’s talk essentials first. The magic of frosé lies in its simplicity. You don’t need a long grocery list or hard-to-find items. At the core, it’s all about rosé and fruit, but a few supporting characters help bring everything together.
Basic Ingredients:
- 1 bottle of dry rosé wine (750 ml)
- 1/2 cup sugar (white or cane)
- 1/2 cup water (for the syrup)
- 1 to 1 1/2 cups of strawberries, hulled and sliced
Optional Add-ons:
- Lemon juice (for brightness)
- Honey or agave (as sugar alternatives)
- Ice cubes (for thicker consistency)
- Herbs like mint or basil (for aromatic twists)
The type of rosé you choose matters—avoid super sweet versions. A dry rosé gives you better control over the final sweetness and won’t overpower the fruity additions. If strawberries aren’t your jam, feel free to swap them with raspberries, peaches, or watermelon. Your frosé, your rules.
Tools and Equipment Required
Before you dive into prep, it’s worth checking if you’ve got the right tools on hand. While this recipe doesn’t require fancy gear, a few essentials will help you nail that perfect slushy texture.
Must-Have Tools:
- Blender: A high-speed blender works best to break down frozen fruit and mix everything evenly.
- Fine mesh strainer (optional): If you’re using fruit with seeds like strawberries or raspberries, this will help you get a smoother finish.
- Saucepan: For making simple syrup.
- Ice cube tray or shallow pan: This is for freezing the wine to get that perfect base.
- Freezer-safe container: You’ll need this to freeze and store the frosé after blending.
Serving Tools:
- Stemless wine glasses or coupe glasses
- Spoons or reusable straws
- Garnishes like lemon slices or mint sprigs
Having these tools ready means a smoother frosé-making process—no last-minute scrambles or messy spills.
Step-by-Step Frosé Recipe
Now let’s break it down. Each step of making frosé serves a purpose—texture, flavor, chill factor. Skip one, and your frosé might end up watery, bland, or just not Insta-worthy. Follow these steps closely, and you’ll have a frosty masterpiece.
Step 1 – Choosing the Right Rosé
Not all rosés are created equal. Some are floral and delicate, others bold and fruity. For frosé, you’ll want a dry rosé with vibrant acidity. That means looking for bottles with notes of strawberries, citrus, or melon. Avoid sweet rosés like white Zinfandel or Moscato-based pink wines—they can make the drink overly sugary when blended with fruit and syrup.
Rosé made from Grenache, Syrah, or Pinot Noir grapes typically work well. Bonus tip: Don’t worry about buying an expensive bottle—since you’re blending it, a mid-range bottle around $10–$15 is ideal. You’re not sipping it solo, you’re turning it into a slushie!
Step 2 – Freezing the Rosé
This step is all about setting the foundation. Pour your entire bottle of rosé into a shallow pan or ice cube tray. Shallow pans freeze faster and more evenly. Place it in the freezer for 6 to 8 hours, or overnight.
Note: Alcohol doesn’t freeze solid like water, so it’ll be more like a thick icy mush—that’s perfect. If you’re in a rush, pop in a few ice cubes during blending to mimic the texture, but the flavor won’t be quite the same.
Step 3 – Making the Simple Syrup
While your rosé is chilling out in the freezer, it’s time to whip up a simple syrup. It’s called “simple” for a reason:
- Combine 1/2 cup sugar and 1/2 cup water in a saucepan.
- Heat over medium, stirring until sugar dissolves.
- Let it cool completely.
This syrup adds sweetness and helps bring the drink together in the blender. Want to infuse it with extra flavor? Add a handful of strawberries or a few basil leaves while it simmers, then strain them out after cooling.
Step 4 – Blending All Ingredients
Now comes the fun part—blending everything into that smooth, slushy goodness. Once your rosé is frozen and your syrup is cool, gather your ingredients:
- Frozen rosé
- Simple syrup (start with 1/4 cup and adjust to taste)
- 1 to 1 ½ cups of fresh or frozen strawberries
- A squeeze of lemon juice (optional but highly recommended)
Toss it all into your blender. Blend on high until smooth. You’re aiming for a consistency that’s somewhere between a smoothie and a slushie. Too thick? Add a splash of cold rosé (if you saved some) or water. Too thin? A handful of ice can help thicken it up.
Taste it. Is it sweet enough? Tart enough? Don’t be afraid to tweak it until it hits your flavor sweet spot. That’s the beauty of making it yourself.
Step 5 – Freezing Again for Perfect Texture
Here’s the secret that separates a good frosé from a great one—the second freeze. After blending, pour the mixture into a freezer-safe container and let it chill for 30 minutes to an hour. This helps it firm up just enough to create that perfect scoopable texture.
When you’re ready to serve, give it a quick stir or a pulse in the blender to fluff it up again. Then scoop it into your favorite glass, garnish if you’d like, and you’re good to go.
Pro tip: If you’re making a big batch for a party, this step is a lifesaver. You can prep ahead and store the mixture, then just stir and serve when the guests arrive.
Tips to Elevate Your Frosé Game
Let’s be real—frosé is already pretty fabulous. But with a few clever tricks, you can take it from “yum” to “holy wow.” Here’s how to kick your recipe up a notch:
- Infuse your syrup: Add basil, mint, ginger, or even jalapeño to your simple syrup for a flavor twist. Just steep the herbs or spices while the syrup is hot, then strain.
- Use frozen fruit: It amps up the texture and intensifies the flavor. Frozen peaches, mangoes, or cherries work just as well as strawberries.
- Balance the sweetness: Too much sugar kills the refreshing vibe. Always taste and adjust as you go.
- Citrus is your friend: A touch of lemon or lime adds brightness and cuts through the richness of the fruit and wine.
- Add a boozy kick: A splash of vodka or elderflower liqueur can give your frosé more complexity—and a bit more punch.
Creative Frosé Variations
Ready to get creative? Here are three killer frosé versions to shake things up.
Strawberry Basil Frosé
Blend frozen strawberries with basil-infused simple syrup and a dry rosé. This combo is refreshing and herbaceous—perfect for an elegant evening hang.
Watermelon Mint Frosé
Use cubed frozen watermelon, mint syrup, and rosé. Light, hydrating, and subtly sweet, this one’s ideal for day drinking in the sun.
Peach Honey Frosé
Swap sugar syrup for honey, and use frozen peaches. The result? A lush, golden-pink drink that tastes like sunshine in a glass.
Each version starts with the same base recipe, but with tiny tweaks that completely change the vibe.
Serving Suggestions
Presentation is everything—especially when you’re serving a drink as pretty as frosé. Here’s how to make it pop:
- Glassware matters: Use coupe glasses for a touch of class or stemless wine glasses for a relaxed look.
- Garnish like a pro: Add a slice of lemon, a sprig of mint, or even edible flowers for that wow factor.
- Pair with snacks: Frosé pairs wonderfully with salty or spicy snacks. Think charcuterie boards, grilled shrimp skewers, or spicy guacamole.
- Serve immediately: Frosé melts fast, especially in the sun. Have everything ready so you can pour and enjoy right away.
It’s the little details—like chilled glasses or coordinated napkins—that can turn your frosé night into a five-star experience.
Common Mistakes to Avoid
Even though frosé is a pretty forgiving drink, a few missteps can leave you with a watery mess instead of that dreamy slush. Here are some common mistakes you’ll want to dodge:
1. Using the Wrong Rosé
Sweet, syrupy rosé might sound like a good idea—but it’s not. It throws off the balance and makes your drink too cloying. Stick to a dry rosé with good acidity and fruit-forward notes.
2. Skipping the Freezing Time
If you try to rush the process and don’t let the rosé freeze long enough, your slush won’t have the right texture. It’ll be more like chilled juice than a frozen treat. Patience here pays off.
3. Over-blending the Mix
Blending for too long can create too much friction and heat, melting your slush before it even hits the glass. Blend just enough to mix everything smoothly.
4. Not Balancing the Flavors
Sweetness from fruit and syrup can overpower the drink. Make sure you taste test before serving and add a splash of lemon juice or more wine to adjust as needed.
5. Ignoring Freshness
Using old or overripe fruit can make the drink taste dull or off. Always go for fresh or high-quality frozen fruit for the best flavor.
These tiny tweaks make a massive difference in the final product. Think of it like cooking—details matter.
Storing Leftover Frosé
Let’s say you’ve made a big batch and can’t finish it all—what now?
Short-Term Storage
Pour the leftover frosé into a freezer-safe container and smooth the top with a spoon. It will keep in the freezer for up to one week. Before serving again, let it sit at room temp for about 10-15 minutes, then give it a quick stir or re-blend to bring back the slushy texture.
Long-Term Tips
- Avoid repeated thawing and refreezing—it can break down the texture and water down the flavor.
- Freeze individual portions in small containers or even in popsicle molds for frosé on the go.
If you’re making frosé for a party, you can prep it up to two days ahead. Just freeze the blended mix, then fluff it with a fork or give it a blender pulse before serving.
Healthier Frosé Alternatives
Want all the fun of frosé with a little less guilt? Here’s how to make it lighter:
1. Cut the Sugar
Skip the syrup altogether or replace it with a natural sweetener like honey, agave, or maple syrup. You can even rely solely on sweet fruits like mango or ripe peaches to do the job.
2. Use Organic Ingredients
Choose organic rosé and fresh organic fruit for a cleaner drink with no additives or preservatives.
3. Add Nutrients
Toss in some chia seeds or a handful of spinach (trust me, you won’t taste it) for a health boost. It’s like sneaking veggies into a dessert—win-win!
4. Lower Alcohol Content
Dilute your mix with sparkling water or coconut water to reduce the overall alcohol content while still keeping the drink fun and flavorful.
With these swaps, frosé can be both indulgent and health-conscious—perfect for those hot summer days when you want to treat yourself without overdoing it.
FAQs about Frosé Recipe
Q1: Can I use white wine instead of rosé?
Yes! While it won’t technically be “frosé,” using a crisp white wine like Sauvignon Blanc or Pinot Grigio can create a delicious frozen cocktail with a different flavor profile.
Q2: Do I need fresh fruit or can I use frozen?
Frozen fruit is totally fine and often better—it helps with the slushy texture and is usually picked at peak ripeness for great flavor.
Q3: How long does it take to make frosé from start to finish?
Including freezing time, expect to spend 6-8 hours for a full batch. However, active prep time is only about 15-20 minutes.
Q4: Can I make frosé without a blender?
A blender is pretty essential for the texture. You could try mashing the ingredients and stirring vigorously, but it won’t have the same smooth slush.
Q5: Can I serve frosé to a crowd?
Absolutely. Just scale up the recipe, make it ahead, and store in the freezer. Serve in a punch bowl or chilled pitchers for easy pouring.
Conclusion
Frosé is more than just a pretty drink—it’s the ultimate summer refresher. With just a few ingredients, a bit of freezing time, and a blender, you can whip up a drink that’s cool, classy, and endlessly customizable. Whether you like it tart, sweet, fruity, or boozy, there’s a frosé style for you. And the best part? You don’t have to be a mixologist to make one.
So grab a bottle of rosé, load up on your favorite fruits, and give this recipe a spin. Whether you’re chilling by the pool, hosting friends, or just treating yourself to a little indulgence, this icy cocktail has your name all over it.
Cheers to frozen happiness!
