How to Make Frosé: Frozen Rosé Cocktail

This is our favorite go-to frosé recipe. It uses a full bottle of rosé plus frozen peaches and strawberries to create a bright, refreshing summer frozen cocktail. It’s effortless to make and scales easily for a small gathering or a larger party.

Whether you call it wine slushies, frozen rosé, frozé, or simply frosé, this strawberry-peach version is bright, slightly sweet, and bursting with fruit flavor. It’s a wonderfully easy adult slushie to make for backyard barbecues, pool days, or casual get-togethers.

What is Frosé?

Frosé—short for frozen rosé—is essentially a wine slushie built from rosé wine. Typical frosé combines a bottle of rosé with frozen fruit, a splash of additional spirits if desired, and a touch of sweetener to balance the tartness. The mixture is blended until smooth and served immediately as a slushy cocktail.

Most frosé recipes call for one bottle of rosé and a blender. Adding frozen fruit gives texture and flavor; white rum or vodka adds body and a subtle kick. Sweeteners such as agave nectar, honey, or simple syrup are optional and can be adjusted to taste.

Best Rosé for Frosé

Any rosé will work for frosé, from budget-friendly options to mid-range bottles. The most important thing is to choose a rosé you enjoy drinking on its own — the wine’s flavor comes through even after blending. A dry to off-dry rosé pairs especially well with fruity additions like strawberries and peaches.

How to Make Frosé

Making frosé is very straightforward. You only need a blender and a few simple ingredients. The key is blending until the texture is smooth and slushy, with no large ice or fruit chunks remaining.

What you need

• Rosé: One full bottle (750 ml) of your preferred rosé.
• Frozen fruit: Frozen strawberries and frozen peaches are used in this recipe; fresh fruit can be frozen ahead of time if desired.
• Booze: White rum or vodka. Rum gives a slightly softer flavor while vodka keeps the wine flavor more neutral.
• Sweetener: Agave nectar, honey, maple syrup, or simple syrup — optional, to taste.
• Ice: One to two cups if you want an extra slushy texture.

Instructions

1. Place the frozen peaches and strawberries into a high-speed blender.
2. Add the full bottle of rosé, the white rum (about 6 oz.), agave nectar (about 2 tablespoons, or to taste), and 1–2 cups of ice if desired.
3. Blend on high until the mixture is completely smooth and has a slushy consistency. Stop and scrape down the sides if needed. Add more ice for thicker slush or a splash more rosé to loosen the mixture.
4. Serve immediately in chilled glasses. Garnish with a fresh strawberry or peach slice if you like.

FAQ

Frosé Variations

Frosé is highly adaptable. Swap fruit and spirits to create new flavor profiles:

• Triple Berry: Use frozen mixed berries for a deep, berry-forward frosé.
• Green Monster: Add a handful of fresh spinach for color and a subtle green note—best for a party with adventurous guests.
• Orange Peach: Use only frozen peaches and add a cup of orange juice. Vodka works nicely in this lighter, citrusy version.

What to do with Leftover Frosé

Leftover frosé freezes well. Pour any leftovers into an ice cube tray and freeze for at least four hours or overnight. When you’re ready for more, blend the frozen cubes with a splash of rosé to revive the slushie texture.