I discovered frozen rose a couple of years ago during a summer trip to New York City. Frozen rose (frosé) is such a fun adult drink to order when you’re out with girl friends on a hot day, but it’s also pretty easy to make at home. The hardest part about making it is just waiting overnight for your wine to freeze! Here’s how to make it.
What You Need for Frozen Rose
Other than the ingredients (rosé, strawberries and simple syrup), make sure you have a freezer friendly dish, a blender, and some ice.
How to Make the Simple Syrup
Simple syrup is really easy to make, you just need equal parts sugar and water. In a small pot, mix both together, then bring to a boil until the sugar has dissolved. Remove from heat and let it cool before adding to your frozen rose.
How to Make Frozen Rose
The hardest part of this recipe is waiting for your rosé to freeze overnight! From there, it’s just a round of blending and freezing. It’s a little tedious, but definitely not a difficult recipe to execute.
First, pour your rosé into a large shallow, dish and freeze it for at least 6 hours. I find that it’s easiest to just do this before bed and let it freeze overnight. The alcohol will prevent it from freezing completely, so you don’t have to worry about over-freezing anything.
To start making your frozen rose start scraping the wine into your blender. You can use a spoon here, and it should scrape away relatively easy. Add simple syrup and strawberries, then blend.
Pour your blended mixture into a pitcher and put it in the freezer once more. (Our blender fits in the freezer, so I keep everything in the blender for this step.) This step is to get everything to thicken up a bit – wait at least 30 minutes.
Remove from freezer, add a small handful of ice, then blend a final time until your frozen rose is the perfect slushy consistency.
That’s it! You’re ready to enjoy your frosé! Be sure to drink upon serving so it doesn’t melt.
P.S. If you’re looking for other cocktail recipes, you can find them here.
Frozen Rose (Frosé)
- 1 bottle rosé
- 1 cup simple syrup (recipe above)
- 2 cups fresh whole strawberries
- A handful of ice
Pour the rosé into a large shallow, dish and freeze it for at least 6 hours or overnight.
After freezing, scrape the frozen rosé into a blender. Add simple syrup and strawberries, then blend.
Keep in blender or pour into a pitcher, then put the mixture into the freezer once more to thicken; wait at least 30 minutes.
Remove mixture from freezer, add a handful of ice, then blend a final time until you have the perfect slushy consistency. Serve immediately.