Frosé is the ultimate summer cocktail! This frozen rosé drink is fruity, refreshing, and perfect for cooling off on hot days. Made with rosé, fresh strawberries, and lemon juice, it blends into a slushy sip that feels a little fancy but is surprisingly easy to make at home.

three stemless wine glasses filled with frozen rose and garnished with a strawberry


 

Frosé season is one of my favorite parts of summer. If you’ve never had it before, frosé is simply frozen rosé blended into a slushy cocktail, and yes, it’s every bit as good as it sounds. It’s cold, fruity, refreshing, and such a fun change from pouring a regular glass of wine.

I also love how easy this recipe is to make. The rosé is frozen ahead of time, then blended with homemade strawberry syrup and fresh lemon juice for a bright, fresh flavor. Serve it right away for a softer slushy texture, or pop it back in the freezer for a bit if you want it thicker.

This one always disappears fast around here, especially on hot days when everyone wants something cold in hand.

If you’re building your summer drink lineup, be sure to try my blackberry margarita, strawberry basil mojito or this mint-infused blueberry cocktail. They are fresh, fruity, and perfect for warm-weather sipping.

Why You’ll Love This Recipe

  • Summer in a glass. Frozen rosé, strawberries, and lemon create the ultimate icy cocktail for hot days.
  • Worth the freezer time. Prep it ahead, blend, and you’re only minutes away from frosé happiness.
  • Made for sharing. Perfect for BBQs, girls’ nights, pool days, and any excuse to gather outside.
  • Strawberry syrup takes it up a notch. The homemade strawberry simple syrup adds fresh flavor you just can’t get from a bottled mixer.

Ingredient Notes

frose ingredients rose strawberries sugar and lemon juice
  • Rosé: Use a bold rosé for the best flavor. Pinot Noir rosé is one of my favorites here because it stands up well after freezing.
  • Strawberries: Fresh strawberries are used to make the simple syrup and add bright, fruity flavor.
  • Lemon juice: Fresh lemon juice works best and helps balance the sweetness. Bottled juice won’t give the same fresh taste.
  • Sugar: This sweetens the strawberry syrup and helps bring out the fruit flavor. Adjust slightly if your berries are extra sweet.
  • Ice: Crushed ice blends more easily and gives the frosé that smooth, slushy texture.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Peach frosé. Swap strawberries for fresh or frozen peaches for a sweet, summery twist.

Berry blend. Use a mix of strawberries, raspberries, or blueberries for extra flavor and color.

Make it spicy. Add a thin slice of jalapeño to the blender for a sweet heat combo.

Boozy frosé. For a stronger cocktail, add up to 1/4 cup cold vodka to the blender before mixing.

Sparkling frosé. Top with a splash of club soda or prosecco for a fizzy finish.

How to Make Frozen Rosé

photo collage demonstrating how to make frosé
  1. Pour rosé into a 9×13 pan and freeze for 6 hours. It won’t solidify completely due to the alcohol, but it will get firm.
  2. Combine water and sugar in a medium saucepan and bring to a boil over medium heat, stirring until the sugar dissolves (about 3 minutes). Remove from heat, add strawberries, and let sit for 30 minutes to infuse flavor.
  3. Strain the mixture through a fine mesh sieve into a small bowl. Discard strawberries. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  4. Scrape frozen rosé into a large blender. Add strawberry syrup, lemon juice, 3 1/2 ounces (slightly less than 1/2 cup) and 1 cup crushed ice. Pureé until smooth. Serve immediately for a softer texture, or freeze the blender jar for about 25 minutes for a thicker consistency. If freezing again, give it a quick blend before serving.

Expert Tips

Freeze ahead. Make sure to freeze the rosé at least 6 hours in advance (up to 1 week) so it’s ready when you are. Just don’t freeze it in the bottle, the liquid expands and can crack the glass.

Use fresh ingredients. Fresh strawberries and fresh lemon juice make a big difference in flavor and give the best, brightest taste.

Texture control. For a thicker, more slushy consistency, chill the finished frosé for 20–30 minutes before serving.

frozen rosé in a large blender

Make Ahead and Storage Tips

Make ahead. Freeze the rosé in advance so it’s ready to blend when you are, perfect for easy entertaining.

Storing leftovers. Place frozen rosé in mason jars and freeze for only a couple days. After 48 hours the frosé will start to lose its flavor. I like to use mason jars because you can shake up the drink if it separates while defrosting.

Best texture tip. If the blended frosé sits too long or firms up, just give it a quick blend again before serving to bring back that smooth, slushy texture.

Frequently Asked Questions

Can you add vodka to frosé?

Yes, up to 1/4 cup cold vodka can be added to the blender.

Why didn’t my rosé freeze?

Wine doesn’t freeze completely since it contains alcohol. It will likely be a little slushy when removed from the freezer.

Can I make this non-alcoholic?

Absolutely, just skip the alcohol and replace it with sparkling water or lemon-lime soda for a refreshing mocktail.

frose in stemless wine glasses with metal straws and strawberries on the rim

More Strawberry Recipes

If you have extra strawberries to use up, summer is the perfect excuse to make more strawberry recipes. From desserts to drinks, they add so much fresh flavor this time of year.

Glazed strawberry scones near a bowl of fresh strawberries.

Strawberry Scones
homemade strawberry pop tarts on parchment paper on tabletop with a couple strawberries.

Strawberry Pop Tarts
strawberry ice cream in a loaf pan with two scoops sitting on top next to an ice cream scoop

Homemade Strawberry Ice Cream
plate with strawberry shortcake showing layers of biscuit, whipped cream and berries.

Easy Strawberry Shortcake (simple & delicious)

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

three frozen rose glasses with strawberries and stainless steel rose gold straws

Get the Recipe: Frosé aka Frozen Rosé

Yield: 4 – 6 servings
Prep Time: 7 hours
Cook Time: 5 minutes
Total Time: 7 hours 5 minutes
Frosé is a refreshing frozen rosé cocktail made with strawberries and lemon juice. Fruity, slushy, and perfect for cooling off on hot days.
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Ingredients

  • 1 bottle (750 ml) bold rosé, such as a Pinot Noir rosé
  • ½ cup (100 g) granulated sugar
  • 2 cups (8 ounces) strawberries, hulled and quartered
  • ¼ cup plus 1 tablespoon (2 ½ ounces) fresh lemon juice

Instructions 

  • Pour rosé into a 9×13 pan and freeze for 6 hours. It won't solidify completely due to the alcohol, but it will get firm.

Strawberry Simple Syrup

  • Stir together 1/2 cup water and 1/2 cup sugar in a medium sauce pan. Bring to a boil over medium heat and continually stir until sugar completely dissolves, about 3 minutes. Remove saucepan from the heat and immediately add the strawberries. Let the mixture sit at room temp for 30 minutes to infuse flavor.
  • Strain the mixture through a fine mesh sieve into a small bowl. Discard strawberries. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Frosé

  • Scrape frozen rosé into a large blender. Add lemon juice, 3 1/2 ounces (slightly less than 1/2 cup) strawberry syrup and 1 cup crushed ice. Pureé until smooth.
  • You have the option to serve the frosé now OR transfer the blender jar to the freezer for about 25 more minutes for a thicker consistency. If you freeze a second time, blend the mixture once more before serving.

Notes

Store frozen rosé in mason jars and freeze for only a couple days. After 48 hours the frosé will start to lose its flavor. I like to use mason jars because you can shake up the drink if it separates while defrosting.
Boozy frosé can be made by adding up to 1/4 cup cold vodka to the blender.
Serving: 1glass, Calories: 277kcal, Carbohydrates: 36g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 10mg, Potassium: 259mg, Fiber: 1g, Sugar: 31g, Vitamin A: 10IU, Vitamin C: 48mg, Calcium: 30mg, Iron: 1mg
Author: Haley D Williams
Course: Drinks
Cuisine: American

Recipe adapted from Bon Appétit.

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