Frosé frozen berry rosé wine, the ultimate adult slushy or frozen cocktail that will have you blending wine on repeat. It’s a Slurpee totally hyped up and well worth the hype.
Let’s take a minute for this recipe … it’s Frozen Rosé you guys. It’s the ultimate adult slushy that will have you blending wine on repeat. I’ve made it multiple times and everyone loves it. It’s a Slurpee totally hyped up and well worth the hype. And it’s so easy to make this Frosé – some advance planning yes, but seriously easy. I took this to a neighbourhood block party and made friends fast.
This recipe is adapted from Bon Appetit and as I mentioned it’s super easy to make. I used strawberries and raspberries in it as I wanted to enhance the colour a bit, but any fruit complimenting wine will work well (I’ve seen rhubarb, melons could work, etc.).
Truthfully, I got so excited about this recipe when I first tried it that I didn’t read the entire recipe and completely missed an ingredient (sorry lemon juice), but it turned out so well that no one noticed.
I made it for a lunch with my cousin and my bestie – you can check the photo out on Instagram here. I’ve also made it for a neighbourhood bbq and for a friend who came over for an afternoon so our babies could have playdate. Everyone who tries Frosé is addicted … forewarned!
Not into all this advanced planning? Try this Blackberry Peach Sangria instead 🙂
More easy summer cocktails:
- Strawberry Aperol Rose Spritz
- Spiked Peach Iced Tea
- Easy White Wine Spritzer
- Sparkling Rhubarb Margarita
- Blackberry Mojito
Rosé just got real fresh. Frozen fresh. Fest your palate with this Strawberry-Raspberry Frosé (frozen wine slushy).
- 1 750 ml bottle rosé, a darker, bold rosé such as merlot or point noir (the colour will fade as it freezes)
- 1/2 cup sugar
- 1/2 cup water
- 8 oz. approx. 2 cups fresh berries (1 cup strawberries, hulled and quartered, and 1 cup raspberries)
Pour wine into a freezer-proof container and freezer overnight. At the same time, bring water and sugar to a boil in a small sauce pan, swirling to dissolve sugar. Once sugar is dissolved, remove from heat and add berries. Place in a container and chill overnight.
Place frozen rosé in blender. Using a fine mesh sieve, add berry syrup discarding solids (save to top up yogurt or ice cream!). Blend for a few seconds.