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Frozen rosé wine slushy recipe

Frozen rosé wine slushy recipe

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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts

This summer slushy is a refreshing dessert made by combining strawberries, caster sugar and water with rosé wine before freezing it for about 4 or 5 hours for best results.

2 people made this

IngredientsServes: 6

  • 450g strawberries, hulled
  • 100g caster sugar
  • 120ml water
  • 1 (750ml) bottle Malbec rosé wine

MethodPrep:10min ›Extra time:4hr30min freezing › Ready in:4hr40min

  1. Place strawberries, caster sugar and water into a blender; puree until the mixture is smooth.
  2. Pour mixture into a 23x33cm baking tin; stir in the wine.
  3. Freeze, stirring once about halfway through, until mixture is slushy, about 4 1/2 to 5 hours.
  4. Remove from freezer and stir to break up any larger frozen clumps before serving.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

by kathy

I made this with sangria. It was soo good!I had some left over and we ate it the next week and it was just as good! So next time I will make a day ahead. You just scrape it off the top. It never totally freezes because of the alcohol.-01 Jul 2018

To make this wine cocktail recipe, you will need the following ingredients (scroll down to the recipe card below for exact amounts and directions):

  • Rosé wine
  • Sugar
  • Lemon juice
  • Strawberries
  • Ice

The 3 frose ingredients

The key to this frose recipe? Strawberries! They enhance the natural sweetness of the wine and add body to the frozen puree. You’ll need just 3 ingredients for this cocktail recipe:

  • Rosé wine
  • Strawberries
  • Honey

So easy, right? It’s not just rose that’s frozen: simply freezing the wine makes it bitter and flat-tasting. A froze recipe includes sugar to offset the bitterness and strawberries to add some color and additional flavor. Besides these few ingredients, you’ll also need a blender.

Frosé | Frozen Rosé

  • Quick Glance
  • Quick Glance
  • 10 M
  • 11 H
  • Serves 4
Print Recipe

Ingredients US Metric

  • For the strawberry simple syrup
  • 1/3 cup water
  • 1/3 cup granulated sugar
  • 1/3 cup fresh or frozen strawberries
  • For the frosé
  • One (26-ounce) bottle dry rosé (inexpensive works fine!)
  • 2.9 ounces (generous 1/3 cup) strawberry simple syrup, or more to taste
  • 1.5 ounces (3 tablespoons) lemon juice


In a saucepan over medium heat, combine the water, sugar, and strawberries, and bring to a simmer.

Simmer until the sugar dissolves and the strawberries soften, about 6 minutes. Let the mixture rest at room temperature for 1 hour.

Strain the syrup mixture before using. Any extra can be stashed in the refrigerator for up to a week.

Uncork the rosé and pour out a generous pour (about 6 ounces or 3/4 cup) to sip while you make your frosé.

Pour the simple syrup into the bottle and add the lemon juice. Recork the bottle and shake to combine. (If you prefer, you can instead combine everything in a pitcher or bowl and pour it into wide-mouth jars or containers with a lid).

Stash the liquid mixture in the freezer overnight or until frozen.

Remove the bottle from the freezer and let it thaw on the counter until slushy, at least 20 minutes.

Pour the slushy rosé, or frosé if you will, into a blender and blitz until smooth. Sip until content. Repeat.

Print Recipe

Recipe Testers' Reviews

Frosé was the perfect treat to cool us down after a hot day on the beach. I even got a massive "brain freeze" that I haven't had since I was a kid slurping "slushies" filled with red dye!

I used a Bastide Côtes du Rhône- French Rosé table wine and I made my own strawberry simple syrup according to the recipe. I think the frosé would have a more concentrated flavor if I added twice the amount of strawberry syrup. I made a few adjustments to try to infuse more flavor into the syrup and added lemon verbena.

I cooked the syrup for 6 minutes until the sugar was dissolved and the strawberries were softened. I added 3 sprigs of lemon verbena to the syrup. I let the syrup infuse for an hour before I strained it out into a small pitcher and then added it to the wine.

I froze the wine in its original bottle and let it sit out on the counter for 15 minutes before blending it. I noticed that some recipes for frosé call for pouring strawberry syrup into individual glasses and then adding the frozen rosé.

This frosé is a wonderfully refreshing drink, particularly on a warm summer night. And because you add simple syrup and lemon juice and perhaps strawberries, you can take a relatively inexpensive rosé and turn it into something wonderful.

I started by removing 3/4 cup (6 ounces) of the wine. That gave me enough room to add the remainder of my ingredients. After freezing the frosé overnight and letting it thaw for 20 minutes, I still found that with a thin-necked wine bottle I had a difficult time getting frosé out of the bottle. Poking inside the bottle with a long chopstick helped to loosen the mixture. Next time, I'll use a wide-neck bottle to make this drink.

It made a wonderfully delicious and refreshing drink.

This is a fun and refreshing summer drink. We all liked the flavor. It's been so hot here that the drink was so refreshing.

I boiled the simple syrup until it looked like some amount of color had left the strawberries and the strawberries looked mostly broken down. It took about 10 to 12 minutes to boil down and taste like strawberry syrup. It was really sweet. I loved the homemade syrup by itself. Since I had a little leftover, we added it to seltzer water and it tasted good.

I used Le Provencal Cote de Provence rosé.

The mixture didn't really fit back in the bottle. This may have been due to the rosé I selected or the bottle. So I ended up pouring everything back out into a bowl and mixing it thoroughly and then putting whatever part of the mixture fit into the bottle with room for expansion. I put the remaining mixture into a Kerr jar. I was worried and so lightly put the cork back in and placed both the bottle and jar into a space on the freezer door (where it could stand up straight).

After several hours, the mixture in the bottle was still not frozen but was on its way. It was done by the morning. After 10 minutes of thawing, there was some liquid rose on the top and just a little bit of the slush could come out on its own. I used a chopstick to get out a tiny bit more but it was pretty solid. After 15 minutes, more of the mixture was able to be loosened by a chopstick. After 30 minutes, it all seemed to come out easily when coaxed by a much larger or longer chopstick.

I would like to see how the Monin pre-made syrup tastes in it to see whether it's worth making one's own syrup. I'd also like to just use a few wide-mouth smaller jars. The advantage here would be that you could take out just one jar at a time.

How many servings? This really depends on how big the glasses are.

This was an immediate and resounding hit. Next time we'll make several bottles, maybe with more than one flavor.

I used Way Out West 2019 Rose, which is a mix of Sangiovese and Cabernet Franc grapes.

To save time, I bought the simple syrup for this recipe. I would certainly try a flavored simple syrup next time. The recipe says to freeze the wine overnight. I put the bottle in the freezer a bit after noon and served the froze about 6 to 8 hours later. Next time, I'll give it a bit more time, but the wine was about 90% frozen when I poured it. The wine in the neck was quite frozen and it took an effort to get it out. After that, the remainder poured easily.

It served 5 but if I had offered larger pours I'm sure the tasters would not have wasted any.


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


I loved this drink. Instead of pouring some out of the bottle, I poured the whole bottle into a zip-top bag and froze that. Then I put the slush into the blender with the simple syrup.

That works! Love the ingenuity—and the avoidance of trying to pour it all back in without spilling any! Thanks so much for letting us know how much you like it, Ellen!

The Best Wine Slushie Recipes: Cool and Refreshing Wine Slush Ideas

Well hello, there warm weather! It’s so nice to have sunny days and warm temperatures back again! When it comes to warm and sunny days, it’s definitely nice to have something cool and refreshing to sip on!

These cool and refreshing wine slushie recipes are exactly what I need at the end of a hot, busy day! They’re perfect for serving to your girlfriends at a summer brunch or for chilling with your favorite people at the beach too.

To prepare your next wine slush, make sure you have a bottle of wine, a blender, and fresh fruit garnishes. You can mix and match various white wines, bubbly, or even sangria. These wine slushie recipes should inspire you to blend up your favorite combinations for a summer party. I can’t wait to hear what you make!

Frosé (Frozen Rosé) Recipe

It’s THE drink of this summer, and if you love rosé (is that even a question?!) you’re sure to love Frosé. Rosé is a pink wine that’s made by letting the skin of the grapes soak in the juice for a short period of time, instead of a longer period of time for red wine. Rosé can be made from a wide variety of grapes, so the characteristics and tasting notes can vary greatly.

So what’s Frosé? It’s simply a wine slush made with rosé wine as its base. We found a foolproof method that makes it super easy, but you do need to plan ahead a bit and freeze the wine mixture overnight.

Essentially, we combine a bottle of rosé with a little vodka, some fresh lemon juice and a touch of simple syrup (grab this easy Simple Syrup recipe or jazz it up with Strawberry Simple Syrup) and freeze it overnight until it’s slushy.

When it’s cocktail time, you simply blend the mixture in a high-powered blender (like this one) with frozen strawberries which gives the drink a fruity, sweet flavor and bright pink color. It’s a great excuse to have some girl friends over for brunch.

All you need for these ombré wine slushies are three bottles of wine (red wine, pink moscato wine, and white wine), a blender and a bunch of ice cube trays.

Pour each wine into ice cube trays, freeze and add ice into the blender. If you like things on the sweeter side, add in a splash of simple syrup to the wine cubes. Don't forget to top this wine slushie recipe off with some fresh fruit and mint.

Frozen Sangria Recipes

Pick one of these, or invent your own.

Mixed Berry Sangria Slushies

Alexandra Grablewski / Photodisc / GettyImages

This fruity frozen treat combines blueberries, strawberries, raspberries, and orange juice with red Moscato and both raspberry- and orange-flavored liqueurs. The freshly blended drink will have a looser texture, so the recipe calls for freezing it to firm it up, but it’ll be just as delicious if you can’t wait (and you can always blend in a few ice cubes to adjust it too). Get the Mixed Berry Sangria Slushies recipe.

Frozen Watermelon Rosé Sangria Slushies

If you subscribe to the rosé all day mantra, this is the slushy sangria for you. Rosé, tequila, frozen watermelon, frozen raspberries, lime juice, and honey make for a drink/dessert that’s as gorgeous as it is delicious. Get the Frozen Watermelon Rosé Sangria Slushies recipe.

Mango Pineapple Sangria Slush

This sunny sangria slush uses white wine, chunks of frozen pineapple and mango, pineapple and lime juice, and a little ginger liqueur for extra kick, plus a few dashes of bitters to round things out. Paper drink umbrellas are totally optional, but highly recommended. Get the Mango Pineapple Sangria Slush recipe.

Red, White, and Blue Frozen Sangria

These are obviously perfect for your Memorial Day or 4th of July bash. You will need food coloring to achieve the bright blue hue (seek out all-natural food coloring if you prefer), but the red and white are thanks to fruit and wine alone. You can use the same technique with other fruit to create beautiful stratified sangria in various color combos (think a layer of blackberry sangria over a base of peach, or deep pink watermelon-wine slush topping bright green kiwi sangria). Get the Red, White, and Blue Frozen Sangria recipe.

Kiwi-Melon Frozen Sangria

This sprightly frozen sangria has you freeze fresh honeydew melon and kiwis with sweet white wine, rum, and bubbly soda, then blend it all up when you’re ready to drink—but if you want to make bigger batches, you could also chop and freeze a larger quantity of fruit ahead of time, then blend it with the wine and rum, and top each glass off with a splash of soda as you go. Get the Kiwi-Melon Frozen Sangria recipe.

Fruit Punch Slushie

Tropical Wine Slushy

Recipe courtesy of Blake Pope at Kindred restaurant.

Recipe courtesy of Blake Pope at Kindred restaurant.


  • 1 bottle white wine (we used Gruner Veltliner)
  • 1 batch simple syrup
  • 2 pints green strawberries, hulled
  • 1/4 cup fresh lemon juice
  • zest of 3 lemons
  • 3/4 cups aperitif wine (we used Cocchi Americano)

Directions: Using a blender or food processor, puree the strawberries, lemon zest, lemon juice and a 1/2 cup of simple syrup*. Blend until smooth. Using a fine mesh sieve, strain the strawberry puree over a large bowl or pitcher. Discard pulp. Add the remaining simple syrup, Gruner White Wine and Cocchi Americano. Whisk until fully combined. Pour mixture into a sealed freezer-safe container. Freeze for at least 12 hours or overnight. When ready to serve, remove mixture from the freezer and scoop frozen mixture into a blender and pulse a few times until it reaches a slushie consistency. Serve in fun glasses with straws, topped with grapefruit zest.

* To Make Simple Syrup: Using a small saucepan on medium, combine equal parts sugar and water, then heat until sugar is dissolved but not boiling. Remove from heat and let cool until ready to use.

4 Refreshing Wine Slushy Recipes

Here are a few flavor combinations to get you started, but don’t be afraid to swap out ingredients or use fruit you already have in the fridge. That’s the beauty of wine slushies–anything goes.

1. Creamy Peach

Peaches are the ultimate summer fruit, amiright? They’re sweet, slightly sour, and they go so well with white wine and coconut cream.

Since peaches are naturally high in sugar, you don’t really need to add any extra sweetener to this recipe. But if you find things too acidic, go ahead and add some agave to the mix.

2. Tart Cherry Lime

Have you ever read the back of a red wine bottle and noticed “cherry” listed in the flavor notes? There’s a reason cherry and red wine so go well together.

They both have deep, bold flavors with a slightly tangy after taste. Grab yourself a bottle of pino noir and a pint of cherries from the farmer’s market and whip up this perfectly paired wine slushy.

3. Cooling Cucumber Melon

This wine slushy is a little mellower than the others thanks to cucumber, honeydew and white wine. And since cucumber and honeydew are on the juicier side, it’s hydrating to boot.

I prefer my slushies to be pretty dry (ie. less sugar), but you can add agave or honey to make it more dessert-like. It’s totally up to you!

4. Refreshing Strawberry Basil

This strawberry wine slushy tastes just like a strawberry margarita, but it doesn’t pack quite the same punch. I like to use rose wine and basil leaves to give it a nice, summery flavor. But feel free to use red wine in place of the rose and sub rosemary or lemongrass in place of the basil.

Just Checking in on Frosé

Bartender Justin Sievers remembers his inaugural summer of frosé. He offered a version of the drink that combined Sicilian rosé, vermouth and strawberry purée spun in a frozen drink machine until it emerged as a shimmery, pale pink slushy. It was 2016 and a video of Sievers making the drink had just gone viral, generating hundreds of millions of views on Facebook. At Bar Primi, where he introduced the drink and is now managing partner, guests came out in droves to try it. The demand was so high that lines formed around the block, the host stand was quoting three-hour waits and Sievers was scrambling to purchase more frozen drink machines.

In New Orleans, the Southern café and bakery Willa Jean was also reveling in the heyday of frosé. Chef Kelly Fields, another early adopter, had concocted a simple recipe of rosé (the café started with Voga, but now uses California Roots) churned with simple syrup. The result was immediately successful: “We actually couldn’t keep up, we had to order, like, 10 cases of wine at a time,” says Shannon Griffin, the restaurant’s manager.

In due time, frosé was a household name—a drink that threatened to become as ubiquitous as its base wine. Every food, drink or general-interest magazine worth its salt had a recipe there were lists of where to drink it in New York, Los Angeles, Chicago and throughout the country it was topped with Campari, spiked with vodka and garnished with watermelon wedges people turned it into sorbet. But by 2018, frosé’s grip had begun to loosen: Few guides have been created or updated since then, and a new crop of frozen wine drinks emerged to poke fun at the trend. In some cities, frosé’s march continued: Noah Singerman, the director of operations at Leon’s Fine Poultry & Oyster Shop in Charleston, South Carolina, reports that “it has definitely not lost any popularity over the years, maybe gained popularity.” Other areas, however, have seen a steady decline.

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