Easy Frosé
This easy frosé recipe turns a bottle of rosé into a frozen wine slushie in about five minutes — no waiting, no ice cream maker, just a blender and a few simple ingredients. It's the ideal warm-weather cocktail for backyard hangs, pool days, or anytime you want something cold, pink, and a little boozy.
Prep
5 min
Cook
N/A
Total
5 min
Servings
4 servings
Ingredients
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Instructions
- 1
Add the rosé, frozen strawberries, vodka, sugar, and lemon juice to a blender. Pour the wine in first so the blender blade can move freely.
- 2
Blend on high for 30–45 seconds until completely smooth and slushy. You should see a thick, uniform pink mixture with no visible fruit chunks. If it looks too thin or liquidy, toss in ice cubes a handful at a time and blend again until you reach a soft-serve consistency.
- 3
Taste and adjust. If it's too tart, add another tablespoon of sugar and blend for five more seconds. If it's too sweet, squeeze in a bit more lemon juice.
- 4
Pour into glasses immediately. Frosé melts fast, so serve it right away. Garnish with a strawberry slice or a sprig of mint if you're feeling fancy.
- 5
If making a batch ahead, pour the blended mixture into a shallow baking dish and freeze for 1–2 hours, stirring with a fork every 30 minutes to break up ice crystals. Scoop into glasses when ready to serve.
Notes
Tips for Success
- Chill the rosé wine for at least a couple hours in the fridge before blending so you need less ice and get a more concentrated flavor.
- Use frozen strawberries rather than fresh to achieve the thick slushy consistency without diluting the drink with extra ice.
- Add the lemon juice to balance the sweetness and prevent the frosé from tasting flat.
- Use a high-powered blender for a smoother texture with no grainy bits, though a standard blender will also work.
Common Mistakes to Avoid
- Don't use too much ice or blend too briefly — that will result in a chunky, icy texture instead of a smooth slushy.
- Don't skip the frozen strawberries or the lemon juice — without them the drink will be flat, watery, or lack balance.
- Don't let the frosé sit long before serving — it melts quickly and loses its slushy consistency.
Nutrition (per serving)
260 kcal
Calories
0g
Protein
18g
Carbs
0g
Fat
1g
Fiber
10mg
Sodium
This easy frosé recipe turns a bottle of rosé into a frozen wine slushie in about five minutes — no waiting, no ice cream maker, just a blender and a few simple ingredients. It’s the ideal warm-weather cocktail for backyard hangs, pool days, or anytime you want something cold, pink, and a little boozy. Frozen strawberries do double duty here, chilling the drink and adding natural sweetness so you get that perfect slushy texture straight from the blender.
Ingredients
For the frosé:
- 1 bottle (750 ml) dry rosé wine, chilled
- 2 cups frozen strawberries (whole or sliced)
- ½ cup vodka
- ¼ cup granulated sugar (adjust to taste)
- 1 tablespoon fresh lemon juice
- 1–2 cups ice cubes, as needed for thickness
For garnish (optional):
- Fresh strawberry slices
- Fresh mint sprigs
A few notes: use a dry rosé rather than a sweet one — the sugar and strawberries bring plenty of sweetness on their own. Frozen strawberries are key here. Fresh ones won’t get you that thick, slushy consistency without adding a lot more ice, which waters things down. The vodka keeps the frosé from freezing into a solid block and adds a little extra kick, but you can leave it out for a lighter drink.
How To Make It
Add the rosé, frozen strawberries, vodka, sugar, and lemon juice to a blender. Pour the wine in first so the blender blade can move freely.
Blend on high for 30–45 seconds until completely smooth and slushy. You should see a thick, uniform pink mixture with no visible fruit chunks. If it looks too thin or liquidy, toss in ice cubes a handful at a time and blend again until you reach a soft-serve consistency.
Taste and adjust. If it’s too tart, add another tablespoon of sugar and blend for five more seconds. If it’s too sweet, squeeze in a bit more lemon juice.
Pour into glasses immediately. Frosé melts fast, so serve it right away. Garnish with a strawberry slice or a sprig of mint if you’re feeling fancy.
If making a batch ahead, pour the blended mixture into a shallow baking dish and freeze for 1–2 hours, stirring with a fork every 30 minutes to break up ice crystals. Scoop into glasses when ready to serve.
Tips
- Chill the wine ahead of time. Starting with a cold bottle means less ice needed and a more concentrated flavor. A couple hours in the fridge or 20 minutes in the freezer does the trick.
- Frozen fruit is non-negotiable. It acts as both flavoring and ice. Swap in frozen peaches or mangoes for a different spin — Half Baked Harvest’s frozen peach rosé slushy is a great example of how well stone fruit works here.
- Don’t skip the lemon juice. Even a small squeeze balances the sweetness and keeps the frosé from tasting flat. Many home cooks find this is the difference between a good frosé and a great one.
- Use a high-powered blender if you have one. A standard blender works, but a high-speed model like a Vitamix crushes the ice and fruit faster, resulting in a smoother frozen rosé wine texture with no grainy bits. A Spicy Perspective’s instant frosé method relies on the same blender-first approach for speed.
FAQ
Can frosé be made ahead of time?
Yes — blend the full batch and pour it into a freezer-safe container. Freeze for up to a week. It will freeze solid, so pull it out 10–15 minutes before serving and break it up with a fork, or re-blend with a small splash of rosé to get the slushy texture back.
What kind of rosé works best for frosé?
A dry, fruity rosé in the $10–15 range works perfectly. Save the expensive bottles for sipping — once it’s blended with strawberries and sugar, subtle tasting notes disappear. Provence-style rosés are a popular choice because they’re dry and light-bodied.
Can this frosé cocktail be made without alcohol?
Absolutely. Skip the vodka and swap the rosé for a non-alcoholic sparkling rosé or even pink lemonade. You’ll need to add a bit more ice since there’s no alcohol to keep it from freezing too hard, but the result is a great summer wine slushie vibe without the booze.
Why is my frosé too icy or chunky?
The most common reason is using too much ice or not enough liquid. Blend longer — a full 60 seconds on high — and add a splash more rosé if needed. The consistency you’re after is thick and smooth, like a smoothie, not crunchy like shaved ice.
How many servings does one bottle of rosé make?
One 750 ml bottle yields about 4–6 glasses of frosé depending on your pour size. For a party, plan on two bottles for every 8–10 guests.
