Here are the easiest and best Frosé recipes to enjoy during Summer... or to win your friends over a poolside chat!
It’s a cocktail that’s almost too pretty to drink … except for when it’s super hot and the only thing that sounds good is a slushy.
Specifically, a wine slushy!
Let’s be real, frosé is always a good idea in the summer. But before you start sweating just thinking about getting out the blender and all of the ingredients, take a deep breath and relax! Frosé is super easy to make, and requires hardly any equipment at all. It’s arguably faster than frozen margaritas, piña coladas, or any other slushy cocktail. Why? The main ingredient is already at your fingertips — rosé! Just add a little ice, some fruit if you’d like, and your sweetener of choice.
That’s right! If you have some cans of rosé, a bottle, or a box, you can have a big glass of frosé tonight! Here’s how ..
WHAT IS FROSÉ?
Frosé (or frozé) is simply frozen rosé — a.k.a., the ultimate wine slushy! It’s pink in color, extra refreshing, and extremely easy to make. All you need is rosé wine, some frozen berries (strawberries work the best), and sugar/simple syrup to amp up the sweetness and bring out the best flavor of this summertime drink. Whether you’re whipping up a big batch of beverages for Memorial Day, or want something to sip on by the pool, frosé is the way to go. It looks great, tastes delicious, and keeps everyone cool on a hot summer day.
WHAT TYPE OF ROSÉ SHOULD YOU BUY?
Almost any rosé works for frosé, but there are a couple factors you should consider when making this fruity frozen drink. First, do you like the flavor of wine? If so, you’re our type of people, but also make sure to buy a bottle of dry rosé. Sweet rosés/moscatos will turn this adult beverage into a fruity, smoothie-like drink. A dry rosé will still turn out sweet and delicious, but it will also have that glorious wine flavor. Sparkling or plain rosés work just as well here, but the dry variety of each is always the best.
Another outcome to consider is the color of your frosé. If you want a deep, magenta hue, go with a darker dry rosé such as one made from Pinot Noir or Merlot grapes. However, if a classic blush color is more your style, any light rosé will do. The color of your rosé will directly impact the color of your frosé, so make the color of the wine a top priority.
Last but not least, do NOT use an expensive bottle of rosé to make frosé. The beauty of frosé is that it’s hard to mess up, and any good wine will do the trick. Keep expensive bottles in the ice bucket, and pour your favorite reasonably-priced wine into the blender. After all, you still want the drink to taste incredible, and your frosé will be enjoyed when it’s made with your favorite wine.
WHAT INGREDIENTS DO YOU NEED?
It’s frosé season, so stock your fridge and freezer with these essentials for a summer of sipping wine slushies. Then, grab a pair of sunglasses, your favorite book, and head to the patio …
Rosé: It’s first on the list for a reason — you can’t have frosé without rosé. However, if you want a virgin frosé, grab a bottle of nonalcoholic rosé wine! Or you can use a flavored sparkling water such as La Croix.
Frozen Fruit: Strawberries, raspberries, pineapple … and even mangoes do the trick! Play around with your favorite frozen fruits and find a combination that works the best for you and compliments the rosé wine you like to use.
Simple Syrup: Homemade simple syrup is one of the easiest ingredients to make and stays good for about 30 days before you should make a new batch. Simply simmer sugar and water and store in your fridge until frosé o’clock.
Ice: Make sure those ice trays are ready to go! Or buy a big bag at the grocery store and dip into it whenever you need ice for drinks … unless your fridge has an automatic ice dispenser. In that case, you’re always prepared!
Vodka (optional): If you like your frosé extra boozy, add a splash of vodka to the blender. This will make your frosé more like a party punch, and is a great way to kick off a pool gathering or any other outdoor event.
Garnishes (optional): Mint leaves, fresh thyme, or rosemary from the garden all work great. A little bit of color goes a long way, and the herbs will impart a fresh, garden-party flavor for a fancier take on the classic frosé, with hardly any extra effort at all!
ANY SPECIAL TOOLS?
You don’t need to buy a special drink/slushy machine for a good glass of frosé. In fact, you probably have the most essential tool — a blender! A blender that can handle ice cubes and frozen fruit will make your frosé perfectly frosty, but if your blender is out of commission, a food processor also does the trick. Just be careful and take it slow when working with ice and frozen produce.
Any glass or tumbler will work for frosé, but a margarita glass or coupe works best here (bonus points if the glassware is pink). There’s something nice about displaying a mountain of frozen goodness, and holding a glass that shows off your perfectly pink creation. Coat the rim in lime or lemon juice and dip in sugar for a sparkly touch.
HOW MUCH SHOULD YOU MAKE?
Technically speaking, 1 bottle of wine is five servings. So 1 bottle plus the addition of frozen fruits, along with the extra volume from the icy slush, serves five people generously. If it’s just you, a can of rosé will make a big single serving, and when blended with vodka and the other mix-ins, one can will be the perfect amount for two people (or a generous double if you’re taking it down to the pool).
The one downside to frosé? It’s absolutely essential to drink immediately. A melted frosé just isn’t the same, and this drink can’t be blended ahead of time. Luckily, frosé is really easy to make on the fly once you have the ingredients. Even though you can’t make it ahead, it shouldn’t waste too much of your hosting time. Plus, frosé is very popular so the extra effort of getting out the blender is worth it, and the odds of wasting “leftovers” are low … really low … trust us!
HERE ARE SOME OF OUR FAVORITE FROSÉ RECIPES:
We said it once, but we’ll say it again! It’s so easy to make frosé. Once you have all of the ingredients, you’ll be ready to whip up batch after batch all summer long. Here are a few recipes to start with, but by the end of the season we bet you’ll have your own secret recipe to share with family and friends …
This recipe from Iowa Girl Eats blog looks complicated at first, but once everything is prepped it's as easy as can be. Use a gallon Ziploc bag to freeze rosé overnight, then combine with vodka and homemade strawberry simple syrup for a refreshing, strawberry wine beverage.
Don’t waste time freezing your wine with this recipe from A Spicy Perspective. Once you have your frozen strawberries and ice tray ready to go, you’re set for a quick and easy frozen rosé recipe. Just add a strawberry slice for a garnish and it will look like you spent a lot of time on this 10-minute drink.
From the editorial staff at Bon Appetit comes a frosé recipe that is fresh, bright, and perfect for summer. Add a bottle of lemon juice to your cocktail arsenal and be ready whenever the craving for frosé hits. They recommend freezing the blender for an additional 30 minutes after all ingredients are combined. This gives the drink a “milkshake consistency”.
Do you have an ice cream maker on hand? Then this recipe from the Food Network kitchen is worth trying. By using superfine sugar, a blender AND an ice cream maker, you’ll get the perfect consistency that will stay slushier for longer.
Graham + Fisk's Frosé RecipeGot a slushy machine laying around? Get the entire party refreshed with our very own proven recipe (we would know, our neighborhood pals couldn't get enough of it last Summer!)
Here's what you need:
- 12 cans of Graham + Fisk's Rosé with Bubbles
- 1 Bottle Bloomers Frosé Mix
- 1.5 Gallons of water
- A few dashes of Grenadine
Whether you’re making “new” frosé, classic frosé, or a fruity frosé, once you have a system that works for you, this might be your new go-to summer drink. Cheers!
Erin Hooker is a writer with experience creating wine, food, and interior design content. She began contributing to Graham + Fisk’s blog in 2021.