Frose Recipe (Frozen Rosé)


Frose Recipe (Frozen Rosé)

How To Make Frose Recipe (Frozen Rosé)

Prep: 10 mins
Total: 10 mins


  • 750 ml bold rosé, hearty, (such as a Pinot Noir or Merlot rosé)
  • 1⁄2 cup sugar
  • 8 fl oz strawberries, hulled, quartered
  • 2 1⁄2 fl oz fresh lemon juice


  1. Pour rosé into a 13x9
  2. Meanwhile, bring sugar and ½ 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.
  3. Scrape rosé into a blender. Add lemon juice, 3½ 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.
  4. Blend again until frosé is slushy. Divide among glasses.
  5. Do Ahead: Rosé can be frozen 1 week ahead.


  • Sugar: 403g
  • :
  • Calcium: 15mg
  • Calories: 1576kcal
  • Carbohydrates: 408g
  • Fat: 1g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 142mg
  • Protein: 1g
  • Saturated Fat: 1g
  • Sodium: 5mg
  • Vitamin A: 9IU
  • Vitamin C: 51mg
Nutrition Disclaimer
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