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  • Rose - 750 ml
  • Sugar - 1/2 cup
  • Strawberries - 8 oz
  • Lemon Juice - 2-3 oz

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  • Step 1 Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
  • Step 2 Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes.
  • Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor.
  • Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
  • Step 3 Scrape rosé into a blender.
  • Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth.
  • Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
  • Step 4 Blend again until frosé is slushy.
  • Divide among glasses.
  • Step 5 Do Ahead: Rosé can be frozen 1 week ahead.

Serve in: Cocktail glass

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