Strawberry Frosé

7 1/2h
Prep Time
Cook Time
7h 5m
Ready In

"Frosé is frozen rosé wine cocktail that's blended like a slushie, and this one is strawberry flavored. Frosés aren't difficult to make, but it takes nearly a day (mostly freezing time), but the bulk of it is done in advance. It was first created (as a result of a curious experiment) at Bar Primi in New York City in the summer of 2016, and the concept quickly spread. This refreshing frozen drink is now a favorite summertime thirst quencher just about everywhere. I've enjoyed every variation that I've tried. For best results, you’ll want to choose a full-flavored, full-bodied, and deeply tinted rosé wine for this recipe because the color will fade a bit during freezing and blending. So the deeper the color of the rosé wine you use, the prettier the pink you'll get in the cocktails."

Original is 4 - 6 servings


  • Serving Size: 1 (373.4 g)
  • Calories 163.4
  • Total Fat - 0.4 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 94.9 mg
  • Total Carbohydrate - 40.9 g
  • Dietary Fiber - 2.6 g
  • Sugars - 35.7 g
  • Protein - 2.4 g
  • Calcium - 42.7 mg
  • Iron - 1.7 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Pour rosé into two standard-size ice cube trays, and freeze for 6 hours or until almost solid. (NOTE: it will freeze, but it won't completely solidify due to the alcohol.) (NOTE: This step can be completed up to 1 week in advance if you place frozen rosé cubes in a plastic container with a tight-fitting lid and double-wrap the container in plastic wrap to prevent freezer burn.)

Step 2

When ready to prepare, start by making the strawberry syrup: Bring sugar and water to a boil in a medium saucepan. Cook, stirring constantly, about 3 minutes or until sugar dissolves. Add strawberries, remove from heat, and let sit 30 minutes to allow flavors to meld. Strain the mixture through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

Step 3

To make Frosé cocktails: Scrape frozen rosé into a blender. Add lemon juice, 3½ ounces (or about 1/3 cup + 2 Tbsp) of the chilled strawberry syrup, the 1 cup crushed ice, and purée until smooth. Transfer the blender jar to the freezer for 25 to 30 minutes or until thickened and almost frozen.

Step 4

Return blender jar to base, and blend again until slushy. Pour into individual glasses, and serve immediately.


  • For this frozen cocktail, you can use nearly any stemware or barware with a 6- to 10-oz capacity, such as old-fashioned glasses, coup glasses, or even your favorite wine glasses.

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