This perfectly pink frosé recipe delivers delicious frozen rosé at home! Made with just 3 natural ingredients and no refined sugar, it’s the ultimate summer cocktail that actually tastes like your favorite rosé wine.
Remember when frosé took over every bar a few summers ago? I was obsessed—and since Alex and I are cocktail expert and enthusiasts, we knew we had to try making frozen rosé at home. After testing dozens of recipes (tough job, I know!), most were either saccharine sweet or tasted nothing like actual rosé.
Finally, we landed on the recipe changed everything. It comes out tasting just like your favorite rosé, just frozen and even more refreshing! Our friends who very willingly volunteered as our taste testers absolutely loved it. The secret? We use real strawberries instead of artificial syrups, and a genius trick at the end that brings back all the wine’s character.
The 3 frose ingredients
When I first attempted frosé, I thought I’d be clever and just throw rosé in the freezer. Big mistake! Freezing wine alone makes it bitter and flat—all those delicate flavors disappear. Through experimentation, I learned that alcohol doesn’t freeze solid, which creates an icy, separated mess instead of the smooth slush we want.
The solution? Adding natural fruit sugars from strawberries balances the bitterness, while honey provides just enough sweetness to enhance (not mask) the rosé wine’s flavor. This combination creates the perfect slushy texture while preserving what makes rosé so delicious.
Choosing the right rosé
Not all rosés are created equal for frosé. After testing with everything from $8 bottles to $30 splurges, here’s what I discovered: choose a rosé you’d actually drink on its own.
Dry rosés work best—they won’t become too sweet once you add the strawberries and honey. My favorites are Provence-style rosés or any crisp, minerally bottle. Skip the super sweet white zinfandels; they’ll make your frosé taste like liquid candy (unless you like that!).
Featured reader review
“This is delicious and so easy – the only frose recipe you’ll ever need. I just made it for the second time… and this time I doubled the batch :)” -Emi
How to make frose
Frose is very simple to make: the hardest part is thinking ahead! Here’s what to know about the process:
- Blend up the berries, rose and honey, then strain. Pour the ingredients into a covered baking dish.
- Freeze for 6 hours or overnight! Here’s the key: you’ll need 6 hours to freeze! It’s easiest to whip up the frose recipe the night before, then blend and serve the day of. Or do it in the morning for evening entertaining!
- The magic final step: After 6 hours of freezing, here’s where the magic happens. Blend the frozen mixture until fluffy—it’ll look like pink snow. Then comes my secret: add a splash of that reserved room-temperature rosé to each glass. This trick accomplishes two things: it creates the perfect slushy texture (not too icy, not too liquid) and brings back all those wine flavors that freezing dulled.
Storage and make ahead tips
Want to prep this frose recipe in advance? You can keep the blended wine and strawberries mixture in your freezer for a few days before serving it. As long as you keep it in a sealed container, your frose should keep well in the freezer! Try not to keep it frozen for too long though, since the fresh strawberries and the rose wine lose some of their flavor once frozen.
Other drinks with rosé wine
Love rosé? Here are a few more tasty rose drinks with this rosy wine:
Best Frose Recipe (Frozen Rosé)
This all natural frose recipe is simple, has no refined sugar, and tastes just like rosé wine! Here’s how to make frozen rosé.
- Prep Time: 6 hours 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 6 1x
- Category: Drinks
- Method: Blended
- Cuisine: American
- 1–750mL bottle rose wine (one you like to drink; we like ours on the dry side)
- 8 large strawberries (about 1 ½ cups ripe strawberries, halved), plus more for garnish
- 3 tablespoons honey (or maple syrup for vegan)
- Open the rosé and pour 2/3 cup into a glass measuring cup; set aside for when serving.
- Remove the tops of the strawberries and cut them in half.
- In a blender, blend the remaining rose, strawberries, and honey until smooth and fully combined. Then pour the mixture through a strainer and into a covered baking dish.
- Transfer the baking dish to the freezer and freeze at least 6 hours, or overnight. (The alcohol in the mixture will keep it a slushy texture instead of freezing solid.) Blend the mixture again until it comes to a fluffy texture.
- To serve, place the blended mixture into a glass. Then pour a splash of rose into each glass (this step is important: it gives the final texture and brings in the character of the rose). If desired, garnish with strawberries and serve.
Notes
Note: Updated the recipe to increase the sweetness level 6/2/2025.
Last updated: December 2020
