If summer had an official drink, frose would win by a landslide — and this frozen strawberry rosé version is the one I make on repeat from May straight through September. Picture a whole bottle of crisp, dry rosé blitzed with sweet frozen strawberries, a bright squeeze of fresh lemon, and just enough simple syrup to round everything out. What comes out of the blender is a blush-pink, frosty, sippable slush that tastes like a wine spritzer and a strawberry sorbet had a very glamorous baby.
The best part? It genuinely could not be easier. There are only five ingredients, most of which you probably already have, and the blender does all the heavy lifting. The only real “work” is remembering to pop the rosé and strawberries in the freezer a few hours ahead — after that, you’re about ten minutes away from the prettiest drink at any brunch, pool day, or backyard get-together. Let’s frosé the day away, shall we?
Why You’ll Love This Recipe
First, there’s the sheer wow factor. Frosé looks like something you’d pay fourteen dollars for at a rooftop bar, yet it comes together with a bottle of wine, a bag of berries, and a blender. The first time I made it for a girls’ brunch, the blender was working overtime on refills before the pancakes even hit the table. It’s a little tart, a little sweet, impossibly pink, and seriously sippable — the kind of drink that makes an ordinary Saturday feel like a celebration.
Second, it’s a dream for entertaining because almost everything happens ahead of time. You freeze the rosé and strawberries the night before, and when guests arrive you simply blend and pour. No muddling, no shaking, no playing bartender all afternoon. You can even blend the whole batch early, stash it in the freezer, and give it one quick re-blitz right before serving.
And finally, it’s endlessly adaptable. Prefer it sweeter? Add a splash more syrup. Want it boozier-tasting? Skip some of the ice. Hosting kids or non-drinkers? Swap the rosé for pink lemonade and you’ve got a gorgeous mocktail slushie that everyone can clink glasses with. One base recipe, a dozen personalities.
Ingredients
The star of the show is one 750ml bottle of dry rosé. Reach for something crisp and fruity rather than sweet — a dry Provence-style rosé is perfect — because the strawberries and syrup bring plenty of sweetness on their own. A too-sweet wine will tip the whole drink into cloying territory, so when in doubt, go dry. This isn’t the place for your most expensive bottle, either; a solid ten-to-fifteen-dollar rosé blends up beautifully.
Next come 2 cups of frozen strawberries, which do double duty as both flavor and frost. If you’re starting with fresh berries, hull and halve them before freezing so they blend smoothly. You’ll also need 1/4 cup of fresh lemon juice — about two medium lemons’ worth — which keeps the drink bright and balanced instead of flat and syrupy. Please squeeze it fresh; bottled juice just doesn’t have the same sparkle.
Finally, 1/4 to 1/3 cup of simple syrup sweetens things to taste, and about 1 cup of ice gives the slush its body. Simple syrup takes two minutes to make: simmer equal parts sugar and water until the sugar dissolves, then let it cool completely. Start with the smaller amount of syrup — you can always blend in more, but you can’t take it back out.
Step-by-Step Instructions
The night before (or at least six hours ahead), set yourself up for slushy success. Pour the rosé into an ice cube tray or a shallow dish and slide it into the freezer along with your strawberries. Because of the alcohol, the wine won’t freeze rock solid — you’re aiming for icy and slushy, which is exactly what you want for blending. If you’re using fresh strawberries, freeze those halved berries on a tray at the same time.
When you’re ready to blend, pop the frozen strawberries and the icy rosé cubes into a high-speed blender. Don’t worry if the wine has frozen into a semi-solid slab in a dish — just break it into chunks with a fork and add it in.
Pour in the 1/4 cup of fresh lemon juice and 1/4 cup of simple syrup, then toss in about a cup of ice. Blend everything until it’s completely smooth and frothy, stopping to scrape down the sides once if you need to. The mixture should move in a thick, lazy swirl — that’s the texture sweet spot.
Now comes the important part: the taste test. Dip in a spoon and ask yourself whether it needs a touch more sweetness. If so, drizzle in more simple syrup a tablespoon at a time and pulse to combine, going up to that 1/3 cup total if your berries were on the tart side.
Serve immediately in chilled glasses for that perfect just-blended slushie texture, or — if you’re prepping for a party — pour the batch into a container and freeze it for about 20 minutes to firm it up before serving. A fresh strawberry slice or a curly lemon twist on the rim takes it from lovely to downright Instagram-worthy.
Tips for the Best Frosé
Texture is everything with frosé, and the biggest mistake is drowning it in ice. Too much ice waters down both the flavor and that gorgeous pink color, so start with one cup and only add more if the blend is too loose. If your drink turns out thinner than you’d like, don’t add ice — add a few more frozen strawberries instead, which thicken and flavor at the same time. For a silkier, pulp-free sip, you can strain the blended mixture through a fine-mesh sieve, though personally I love the little bits of berry. And for a party trick that never fails, serve it in coupe glasses with a tiny splash of prosecco floated on top.
Make-ahead lovers, this one’s for you: frosé keeps beautifully in the freezer for about a week. Let it sit at room temperature for a few minutes to soften, then give it a quick re-blend to bring back the slushy texture. If you’re building out a whole summer drink station, it pairs perfectly with a pitcher of my watermelon agua fresca for the non-drinkers and a batch of cucumber mint lemonade for anyone who wants something herby and cool between glasses.
One last note on the wine: because frosé is served ice cold, subtle flavors get muted, so a bold, fruity rosé shines brighter than a delicate one. Screw-cap bottles from Spain or California are great candidates. And if you want to skip the ice cube tray step altogether, simply stash the whole (unopened) bottle in the freezer for a few hours — just set a timer so you don’t forget it in there.
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Absolutely — just hull and halve them, then freeze them for at least a few hours first, or add extra ice to compensate. Room-temperature berries will melt the slush into a smoothie-adjacent puddle, so cold fruit is key to that thick, frosty texture.
How long can I store frosé in the freezer?
It keeps beautifully for about a week in an airtight container. When you’re ready to serve, let it thaw slightly on the counter, then blend it again briefly to restore the smooth, slushy consistency before pouring.
Can I use store-bought strawberry syrup instead of simple syrup?
You can, but store-bought syrups tend to be sweeter and more concentrated, so start with about half the amount and adjust to taste. Homemade simple syrup gives you cleaner flavor and better control over the sweetness.
What kind of rosé works best for frosé?
A dry, crisp, fruit-forward rosé is ideal — think Provence-style or a dry California pink. Avoid sweet rosés and white zinfandel, since the strawberries and simple syrup already supply plenty of sugar and the finished drink can become cloying.
Can I make a non-alcoholic version?
Yes! Swap the bottle of rosé for an equal amount of pink lemonade and freeze it in cubes the same way. You’ll get a gorgeous, kid-friendly strawberry slushie that looks just as festive in a fancy glass — perfect for mocktail hour.
I hope this frosé becomes your signature summer sip the way it has mine. If you’re rounding out the menu, you’ll find plenty more healthy eating ideas to balance out the pink slush indulgence. And when you blend up a batch, I’d truly love to see it — snap a photo and tag @thekitchensaid on Instagram so I can raise a frosty glass to you. Cheers, friend!
Frozen Strawberry Rosé (Frosé)
American · Drink
A frosty pink frosé made by blending a bottle of dry rosé with frozen strawberries, fresh lemon juice, and simple syrup — an easy 5-ingredient frozen wine slush for summer.
Ingredients
- 1 bottle (750ml) dry rosé wine
- 2 cups frozen strawberries, hulled and halved
- 1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
- 1/4 to 1/3 cup simple syrup, to taste
- 1 cup ice
Instructions
- Freeze the rosé (in an ice cube tray or shallow dish) and the strawberries for at least 6 hours or overnight, until icy but not rock hard.
- Add the frozen strawberries and frozen rosé to a high-speed blender.
- Add the fresh lemon juice, 1/4 cup simple syrup, and 1 cup of ice.
- Blend until smooth and frothy. Taste and blend in more simple syrup if desired, up to 1/3 cup total.
- Serve immediately in chilled glasses, or freeze for 20 minutes to firm up before serving. Garnish with a strawberry slice or lemon twist.
Nutrition: 180 calories
