Frosé, or frozen rosé, continues to be a thing. A big thing. And while you could easily drop $15 and try it at a bar in Manhattan, or experience it firsthand by road tripping to a beachside storefront in South Carolina renowned for its array of flavored frosés, we suspect you’d prefer to stay at home and make yourself an entire bottle for less than $10.

Start making space in your freezer now for this homemade rendition of the popular wine-based slushie. We suspect you’re gonna wanna keep a stash on hand.–David Leite

Frosé ~ Frozen Rosé FAQs

Can I use other fruits to make frosé?

Of course you can! Take a sip of your rosé and let it tell you what to pair with it. Most berries would work well, and peaches, nectarines, or cherries would be lovely. Get creative!

Can I use a different container to freeze my frosé?

Yes. In fact, it may be easier, if you have the freezer space. A carafe or pitcher would be just fine, but be sure that you’ve got some sort of wrap or lid on top so your frozen treat doesn’t absorb any unwanted odors from your freezer.

Can frosé be refrozen once it’s melted?

Yes. Stick any liquid back into the freezer, and then just re-do steps 7 and 8. Just like new.

What’s the best type of rosé to use?

Look for a darker variety, which will have a more pronounced and full bodied flavor.

☞ Like frozen drinks? Try these:

A tall plastic cup filled with frosé or frozen rosé on a wooden table.

Frosé ~ Frozen Rosé

4.67 / 3 votes
This easy frosé recipe is essentially a quick and easy rosé slushie made with frozen fruit and rosé wine. It's our go-to drink of the summer.
David Leite
Servings4 drinks
Calories224 kcal
Prep Time10 minutes
Chill10 hours
Total Time11 hours


For the strawberry simple syrup

  • 1/3 cup water
  • 1/3 cup granulated sugar
  • 1/3 cup fresh or frozen strawberries

For the frosé

  • One (26-ounce) bottle dry rosé (inexpensive works fine!)
  • 2.9 ounces (generous 1/3 cup) strawberry simple syrup, or more to taste
  • 1.5 ounces (3 tablespoons) lemon juice


Make the strawberry simple syrup

  • In a saucepan over medium heat, combine the water, sugar, and strawberries, and bring to a simmer.
  • Simmer until the sugar dissolves and the strawberries soften, about 6 minutes. Let the mixture rest at room temperature for 1 hour.
  • Strain the syrup mixture before using. Any extra can be stashed in the refrigerator for up to a week.

    ☞ TESTER TIP: No strawberries on hand? Feeling lazy? Swap a store-bought flavored simple syrup, like the kind made by Monin, for the homemade version. Or skip the strawberries entirely and simply use plain simple syrup.

Make the frosé

  • Uncork the rosé and pour out a generous pour (about 6 ounces or 3/4 cup) to sip while you make your frosé.
  • Pour the simple syrup into the bottle and add the lemon juice. Recork the bottle and shake to combine. (If you prefer, you can instead combine everything in a pitcher or bowl and pour it into wide-mouth jars or containers with a lid).
  • Stash the liquid mixture in the freezer overnight or until frozen.

    ☞ TESTER TIP: Your wine bottle will be fine in the freezer provided it doesn't already have any cracks in the glass. Just be certain to loosely recork it, making sure there’s room at the top for the frosé to expand as it freezes.

  • Remove the bottle from the freezer and let it thaw on the counter until slushy, at least 20 minutes.
  • Pour the slushy rosé, or frosé if you will, into a blender and blitz until smooth. Sip until content. Repeat.


Serving: 1 drinkCalories: 224 kcalCarbohydrates: 23 gProtein: 1 gFat: 1 gSaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 11 mgFiber: 1 gSugar: 19 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2020 Jess Patterson. Photo © 2020 The Co-Op Sullivan’s Island. All rights reserved.

Recipe Testers’ Reviews

This is a fun and refreshing summer drink. We all liked the flavor. It’s been so hot here that the drink was so refreshing.

An image of a bottle of rose next to it transformed into a bottle of frose.

I boiled the simple syrup until it looked like some amount of color had left the strawberries and the strawberries looked mostly broken down. It took about 10 to 12 minutes to boil down and taste like strawberry syrup. It was really sweet.

I loved the homemade syrup by itself. Since I had a little leftover, we added it to seltzer water and it tasted good.

I used Le Provencal Cote de Provence rosé.

The mixture didn’t really fit back in the bottle. This may have been due to the rosé I selected or the bottle. So I ended up pouring everything back out into a bowl and mixing it thoroughly and then putting whatever part of the mixture fit into the bottle with room for expansion. I put the remaining mixture into a Kerr jar. I was worried and so lightly put the cork back in and placed both the bottle and jar into a space on the freezer door (where it could stand up straight).

After several hours, the mixture in the bottle was still not frozen but was on its way. It was done by the morning. After 10 minutes of thawing, there was some liquid rose on the top and just a little bit of the slush could come out on its own. I used a chopstick to get out a tiny bit more but it was pretty solid. After 15 minutes, more of the mixture was able to be loosened by a chopstick. After 30 minutes, it all seemed to come out easily when coaxed by a much larger or longer chopstick.

I would like to see how the Monin pre-made syrup tastes in it to see whether it’s worth making one’s own syrup. I’d also like to just use a few wide-mouth smaller jars. The advantage here would be that you could take out just one jar at a time.

How many servings? This really depends on how big the glasses are.

Frosé was the perfect treat to cool us down after a hot day on the beach. I even got a massive “brain freeze” that I haven’t had since I was a kid slurping “slushies” filled with red dye!

I used a Bastide Côtes du Rhône- French Rosé table wine and I made my own strawberry simple syrup according to the recipe. I think the frosé would have a more concentrated flavor if I added twice the amount of strawberry syrup. I made a few adjustments to try to infuse more flavor into the syrup and added lemon verbena.

I cooked the syrup for 6 minutes until the sugar was dissolved and the strawberries were softened. I added 3 sprigs of lemon verbena to the syrup. I let the syrup infuse for an hour before I strained it out into a small pitcher and then added it to the wine.

I froze the wine in its original bottle and let it sit out on the counter for 15 minutes before blending it. I noticed that some recipes for frosé call for pouring strawberry syrup into individual glasses and then adding the frozen rosé.

This frosé is a wonderfully refreshing drink, particularly on a warm summer night. And because you add simple syrup and lemon juice and perhaps strawberries, you can take a relatively inexpensive rosé and turn it into something wonderful.

I started by removing 3/4 cup (6 ounces) of the wine. That gave me enough room to add the remainder of my ingredients. After freezing the frosé overnight and letting it thaw for 20 minutes, I still found that with a thin-necked wine bottle I had a difficult time getting frosé out of the bottle. Poking inside the bottle with a long chopstick helped to loosen the mixture. Next time, I’ll use a wide-neck bottle to make this drink.

It made a wonderfully delicious and refreshing drink.

This wine slushie was an immediate and resounding hit. Next time we’ll make several bottles, maybe with more than one flavor.

I used Way Out West 2019 Rose, which is a mix of Sangiovese and Cabernet Franc grapes.

To save time, I bought the simple syrup for this recipe. I would certainly try a flavored simple syrup next time. The recipe says to freeze the wine overnight. I put the bottle in the freezer a bit after noon and served the froze about 6 to 8 hours later. Next time, I’ll give it a bit more time, but the wine was about 90% frozen when I poured it. The wine in the neck was quite frozen and it took an effort to get it out. After that, the remainder poured easily.

It served 5 but if I had offered larger pours I’m sure the tasters would not have wasted any.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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4.67 from 3 votes (3 ratings without comment)

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  1. I loved this drink. Instead of pouring some out of the bottle, I poured the whole bottle into a zip-top bag and froze that. Then I put the slush into the blender with the simple syrup.

    1. That works! Love the ingenuity—and the avoidance of trying to pour it all back in without spilling any! Thanks so much for letting us know how much you like it, Ellen!