Frosé aka Frozen Rosé
Frosé (frozen rosé) is a refreshing cocktail of summer and it is so easy to make at home. Blend together rosé with these ingredients for the ultimate cool-down cocktail.
Frosé season is here! Frozen rosé has made the rounds this summer and there’s no slowing it down. And why would you want to? It’s only the most refreshing cocktail of the season and it’s so easy to make at home!
Why this recipe works: The rosé is frozen ahead of time to make the base. It is sweetened with a strawberry simple syrup and lemon juice to complement the rosé. The frozen rosé can be served immediately or chilled for an additional 20 minutes for a thicker consistency.
What is frosé?
Frosé is frozen rosé. It’s a summer cocktail with a slushy consistency. To make frosé, you have to freeze rosé wine. This step may cause the wine to lose some of it’s taste, which is why many frosé recipes include simple syrup.
How to make frosé
- Freeze rosé: Pour a bottle of rosé into a 9×13 pan and freeze for at least 6 hours.
- Make strawberry simple syrup: Stir water and sugar together in a saucepan over medium heat. Bring to a simmer, then remove from the heat. Add the sliced strawberries and let sit for 30 minutes. Strain over a fine mesh sieve and discard strawberries.
- Combine ingredients: Scrape frozen rosé into a large blender. Add ice, strawberry simple syrup and lemon juice. Purée until smooth. Serve immediately or chill for 20 minutes for a thicker consistency.
Tips for making frosé
In order for frosé to be prepared in time, you must remember to freeze the rosé ahead of time (at least 6 hours and up to 1 week). Do not freeze the rosé in the bottle because the wine will expand and break the glass bottle. Use fresh strawberries for the simple syrup and fresh lemon juice for best taste. For a thicker consistency, chill the frosé for 20 to 30 minutes before serving.
Frequently asked questions
Yes, up to 1/4 cup cold vodka can be added to the blender.
Wine doesn’t freeze completely since it contains alcohol. It will likely be a little slushy when removed from the freezer.
Place frosé 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 op the frosé if it separated while defrosting.
Frozen rosé is a refreshing drink to sip on during a hot summer day. Serve with no bake raspberry cheesecake bars or homemade strawberry shortcake with your friends and enjoy! If you enjoyed this recipe, be sure to leave a comment and a review.
Frosé aka Frozen Rosé
- 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
- 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.
- 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.
Recipe adapted from Bon Appétit.