One of our favourite fresh additions to the drink market this year is the Frosé – yes, that’s a frozen rosé, and it’s just as delicious as it sounds! Perfect for a party or night in with the girls, the frosé is taking the world by storm and we have absolutely no complaints!


Serves 4-6


1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)

Natural sweetener to taste (Stevia, Nutvia or Monk Fruit)

1 cup of strawberries, hulled, quartered

Fresh Lemon Juice (to taste)

Pour rosé into a large pan and freeze until almost solid (it won't completely solidify due to the alcohol), for at least 6 hours – overnight is a great option. Meanwhile, bring sugar and 1⁄2 cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

Scrape rosé into a blender. Add lemon juice, 31⁄2 ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses.

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