Frosé is a frozen rosé cocktail that feels bright, easy, and a little celebratory. It blends chilled rosé wine with fruit and ice for a drink that is refreshing, lightly slushy, and perfect for warm afternoons, brunch, or casual summer gatherings. Simple to make and lovely to serve, it brings a playful twist to a glass of wine without losing its elegance.
Ingredients
Instructions
Pour the rosé into a shallow freezer-safe dish and freeze for about 6 hours, or until almost solid and flaky. The wine will not freeze rock hard, but it should be very cold and slushy.
Place the strawberries, sugar, and lemon juice in a blender. Blend until smooth. Press through a sieve if seeds remain. Taste and add a little more sugar if needed.
Add the semi-frozen rosé and the ice to the blender. Blend until the mixture is smooth and frosty. If it seems too thin, add a little more ice. If it seems too thick, let it sit for a minute and blend again.
Pour the frosé into chilled glasses. Garnish with fresh strawberries or a slice of lemon if you like, and serve immediately.
Notes
Use a dry rosé: A dry wine gives the best balance and keeps the drink from becoming too sweet.
Make it ahead: Blend the fruit, sugar, and lemon juice in advance, then freeze the mixture until you are ready to blend with the rosé.
Serve very cold: Chilled glasses help keep the texture icy and fresh for longer.
Variations
Add a floral note: A small splash of elderflower liqueur gives the drink a delicate twist.
Try other berries: Raspberries or watermelon work well in place of strawberries.
Source
Frosé is a modern cocktail rather than a historic classic. It is widely associated with the United States, especially New York City, where it became especially popular in the 2010s as a summer bar and brunch drink.
Wine in Europe