I’ve been a red wine drinker ever since I can remember, but every once in a while, it’s fun to mix things up. I was thumbing through some old Bon Appetit magazines a few weeks back and found a yummy-looking frose recipe, and I couldn’t resist trying it. I don’t normally drink rose, but this frozen pink drink just looked that appetizing. Anyway, long story short, I took that Bon Appetit recipe and adapted it into a fruitier strawberry frose, and y’all– it’s amazing. In lieu of champagne (a bold move, I know), I made a couple batches for this year’s Galentine’s Day brunch, and I can already tell it’s going to be a hotly requested cocktail from here on out. 

For reference, the taste of this strawberry rose is mild enough that non-wine drinkers will still enjoy it but also bold enough to satisfy dry wine-loving vinos. In other words, it’s a guaranteed crowd-pleaser. You can also double up on the strawberries (fresh and/or frozen) to give it an even fruitier taste. Keep reading for the step-by-step frozen rose recipe!

Strawberry Frose Recipe

Taste and color aside, one of my favorite things about this frozen rose recipe is that it can be made well in advance. Frose is a portmanteau for frozen rose, so if you’re planning a party and have a zillion other things to get done, you can check “make cocktails” off your list a week early!

Just a note– you can definitely make this frozen rose recipe even further in advance if you like. I personally wouldn’t stretch it more than a week, but it’s totally safe to do so. My primary reasoning for not making it earlier is to avoid freezer burn, but I also use my blender way too often for it to be MIA for weeks on end. 

Frose Recipe Ingredients

I’m not kidding when I say that this strawberry frose recipe is as simple as it gets. There are only five ingredients (one of which is ice), and aside from not budgeting adequate freezing time, it’s virtually impossible to mess up. 

Here’s everything you need to make a batch of four frozen rose cocktails (double or triple for larger gatherings)–

• 750mL bottle of Pinot Noir Rose*
• 2 cups fresh strawberries, hulled and quartered
• 1/2 cup sugar
• 1 cup water
• 2.5oz lemon juice
• 1 1/2 cups frozen strawberries

*Any bottle of rosé wine will work, but Pinot Noir Rose is very dry (ie. it has a lower sugar content), and the primary flavor you’ll taste is strawberries. For example, Francis Coppola’s Rosé of Pinor Noir is my favorite. It’s right around the $10 price point and can be found at pretty much any grocery store. I’m sharing a picture below for reference! 

How to Make Strawberry Frose

Seriously, y’all– even the most amateur mixologists can crush (pun intended) this frozen rose recipe. As long as you’ve got a blender, you really can’t mess it up.

So, without further ado, the first step is to freeze 750mL (ie. one average-sized bottle) of rose in 13×9-inch pan for at least six hours. It looks like so little wine, but trust me, it’s enough. Also, while six hours is the minimum freeze time, I highly recommend letting it sit overnight. If you can swing it, those extra few hours ensure the wine actually freezes. 

Meanwhile, make your strawberry syrup by bringing 1/2 cup sugar and 1 cup water to a boil. Remove the saucepan from heat and then add in 2 cups of fresh strawberries.

After that, let the mixture sit at room temperature for 2-3 hours to infuse the syrup with strawberry flavor. Keep in mind that the longer you let the syrup sit, the stronger the strawberry flavor will be. For example, I prefer it a little stronger, so I wait the full 3 hours. 

After the strawberries have had enough time to infuse their flavor, pour the syrup through a fine-mesh strainer (I use this one) into a bowl. Cover and refrigerate. You’ll have quite a bit extra (enough for at least one more batch of strawberry frose), so make sure it stays refrigerated in an airtight container. It’ll last up to two weeks in the fridge!

Once the rose has frozen, scrape it out of the pan and transfer to a blender. Freezing alcohol can be tricky, so don’t be discouraged if the wine doesn’t solidify entirely. As long as it has an icy consistency, it’ll work!

Next, add in 2 ½ ounces of fresh lemon juice, 3 ½ ounces of chilled strawberry syrup, and 1 1/2 cups of frozen strawberries and purée until smooth.

Once everything’s all pureed, keep the mixture in the blending jar and transfer to the freezer. Freeze until the strawberry frose has thickened back up. I normally leave mine in for about 30 minutes, although leaving it in longer definitely wouldn’t hurt. 

Finally, grab the blending jar from the freezer and blend again until the strawberry frose is slushy. It’ll only take about 30 seconds to get to the right consistency– and voila! Your strawberry frose is perfectly chilled and ready to enjoy! 

How to Serve Strawberry Frose

Once you’ve finished all the steps in the strawberry frose recipe, divide the mixture among four coupe glasses and garnish the rims with fresh strawberries– or, if you’re all out like I was, sprigs of mint or basil. If you don’t have coupe glasses, old fashioned glasses work well, too. Just try to avoid any glasses that require the use of straws. The ice’ll get stuck in the straw, nobody will be able to drink without getting frozen sludge on their clothes, and it’ll be a whole big thing. 

Another quick note– this frozen pink cocktail separates quickly, so I like to give the strawberry rose a little stir with mixing spoon before serving. Having pretty little cocktail sticks (like these) handy for guests is a great idea, too!

Serve frozen (obviously)– and enjoy!

Also, another tip– even though they aren’t the prettiest (unless you have Drew Barrymore’s Beautiful blender, which I want SO badly in white), I recommend keeping any leftover strawberry frose in the blender jar. That way, you can just pop it in and out of the freezer willy nilly and re-blend as necessary. 

Continue to Content

Strawberry Frosé Recipe

Yield: 4 cocktails

Cook Time: 15 minutes

Additional Time: 6 hours 30 minutes

Total Time: 6 hours 45 minutes

Made with dry rosé wine and fresh strawberries, this refreshing pink cocktail is perfect for spring and summer parties. It can be made up to a week in advance, too! Just make sure you budget enough time for the wine and strawberry frose mixture to freeze-- the rest of the recipe takes less than 15 minutes!

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Ingredients

• 750mL bottle of Pinot Noir Rose
• 2 cups fresh strawberries, hulled and quartered
• 1/2 cup sugar
• 1 cup water
• 2 1/2 oz lemon juice
• 1 1/2 cups frozen strawberries

Instructions

1. Freeze 750mL of Pinot Noir Rose in a 13×9-inch pan for at least 6 hours and up to 24 hours.
1. Meanwhile, bring 1/2 cup sugar and 1 cup water to a boil. Remove the saucepan from heat and then add in 2 cups of fresh quartered strawberries. Let the mixture sit at room temperature for 2-3 hours to infuse the syrup with strawberry flavor.
2. Pour the strawberry syrup through a fine-mesh strainer into a bowl and discard the solids. Cover (preferably in an airtight container) and refrigerate.
3. Once the Rosé has frozen, scrape it out of the pan and transfer to a blender. Add in 2 ½ ounces of fresh lemon juice, 3 ½ ounces of chilled strawberry syrup, and 1 1/2 cups frozen strawberries and purée until smooth.
4. Keep the mixture in the blending jar and transfer back to the freezer. Freeze until the strawberry frosé has thickened back up (about 30 minutes). 
5. Remove the blending jar from the freezer and blend again until strawberry frosé is slushy (15-20 seconds).
6. Divide frosé among four coupe glasses and garnish with a sprig of mint or fresh strawberries. Serve cold-- and enjoy!

Notes

This refreshing frozen cocktail is perfect for spring and summer parties and can be made up to a week in advance!

Freezing alcohol can be tricky, so don't be discouraged if the Rosé doesn't solidify entirely. As long as it has an icy consistency, it'll work fine!

Any bottle of rosé wine will work, but Pinot Noir Rose is very dry (ie. it has a lower sugar content), and the primary flavor you'll taste is strawberries. Francis Coppola's Rosé of Pinor Noir is my favorite. It's right around the $10 price point and can be found at pretty much any grocery store.

Nutrition Information

Yield 4Serving Size 1
Amount Per ServingCalories 286Total Fat .4gSaturated Fat .1gCholesterol 0mgSodium 4mgCarbohydrates 38.6gFiber 2.3gSugar 31.1gProtein .6g

Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.

More Frozen Cocktail Recipes to Try

I know pink drinks aren’t for everyone, and this strawberry frose recipe is about as pink and feminine as they get! So, if frose isn’t quite your thing, here are a few other colorful frozen cocktails you may like–

• Bellini Popsicles– Made with real peaches and extra dry Champagne, these bellini popsicles are a fun and fruity hybrid between bellini cocktails and refreshing ice pops. Plus, you can serve them over ice (the traditional way) or upside down in red wine glasses!
• Coconut Lime Popsicles– These boozy coconut milk popsicles are the perfect summer treat, and they’re paleo-friendly! They legitimately taste like pina coladas on sticks, too. 
• Raspberry Champagne Float– If you’re looking for sweeter drink ideas, this boozy raspberry float is the perfect champagne cocktail for bridal showers and holidays!

 
Anyways, that’s all I’ve got for you today! Thanks so much for reading, y’all– and cheers!!

Also, as always, please don’t hesitate to let me know if you have any problems with this strawberry frose recipe or any of my others. I love hearing from you guys, and I’m happy to help!