Frosé: The Frozen Rosé Cocktail That Conquered Summer

Your ticket to Instagram fame and genuine refreshment, darling

Right then, let's talk about the pink phenomenon that's been gracing poolside snaps and rooftop bars since 2016 – the gloriously slushy, impossibly Instagram-worthy Frosé. Before you roll your eyes and mutter "trendy nonsense," let me assure you: this frozen rosé concoction is actually brilliant. It's what happens when someone with a proper sense of fun decides that rosé should be both a wine and a slushie, and honestly? They were absolutely spot on.

Born at the Bar Primi in New York (because of course it was), Frosé has evolved from novelty cocktail to genuine summer staple. And whilst the Instagram brigade might have popularized it, there's real technique behind that perfect frozen texture. C'est magnifique when done properly, and rather sad when it's not.

The Essential Ingredients

Here's what you need for absolutely smashing Frosé (serves 4-6):

750ml bottle of rosé – frozen solid (yes, the whole bottle, darling)
227g (8oz) fresh strawberries – hulled and halved
60ml (2oz) fresh lemon juice – about 2 lemons
50g (¼ cup) granulated sugar – or to taste
30ml (1oz) strawberry liqueur – optional but très chic

The Technique: From Wine to Frozen Wonder

Now, this isn't just "chuck everything in a blender and hope for the best" territory. There's method to the frozen madness:

Step 1: Freeze Your Rosé (The Night Before)

Pour your rosé into a shallow baking dish and pop it in the freezer for at least 6 hours, preferably overnight. You want it completely frozen, not slushy. Patience, darling – good things come to those who plan ahead.

Step 2: Macerate Those Strawberries

Toss your strawberries with the sugar and let them sit for 15-20 minutes. This draws out their natural juices and creates a gorgeous syrup. Don't skip this – it's the difference between "nice" and "absolutely brilliant."

Step 3: Blend Like You Mean It

Break up your frozen rosé into chunks (yes, with a knife – it's wine, not granite). Add to your blender along with the macerated strawberries, lemon juice, and liqueur if using. Blend until smooth and slushy. If it's too thick, add a splash of cold rosé. Too thin? More frozen wine chunks. You're aiming for that perfect slushie consistency that doesn't immediately melt into sad pink water.

Choosing Your Rosé (Price Matters, But Not How You Think)

Here's the beautiful truth about Frosé: you absolutely do not need to splurge on expensive rosé. Freezing and blending will mask subtle nuances anyway, so save the £40 Provence for actual drinking and go for something cheerful and fruity in the $10-15 range:

Provence-style rosé ($12-15) – Dry, crisp, classic. Brands like La Vieille Ferme or Château d'Esclans Whispering Angel (if you're feeling fancy)
Spanish rosado ($10-12) – Fruity and vibrant. Perfect for Frosé
California rosé ($10-14) – Slightly fruitier, which works brilliantly with strawberries

Avoid anything bone-dry or too subtle – you want fruit-forward and refreshing. And please, for the love of all that's holy, avoid sweet white zinfandel. This is Frosé, not a wine cooler from 1987.

Flavor Variations: Beyond the Basic

Once you've mastered the classic, feel free to go absolutely bonkers with variations:

Peach Frosé

Swap strawberries for ripe peaches. Add a touch of vanilla extract. Serve with a sprig of basil. Très sophistiqué.

Watermelon Frosé

Use fresh watermelon chunks instead of strawberries. Add a bit of fresh mint. Perfect for those sweltering August afternoons.

Raspberry-Elderflower Frosé

Raspberries plus a splash of St-Germain elderflower liqueur. Absolutely smashing for garden parties.

Blender Tips & Texture Perfection

Getting that perfect slushy consistency requires a decent blender and a bit of finesse:

Use a high-powered blender if you have one – frozen wine is no joke
Break the frozen rosé into smaller chunks before blending
Pulse first, then blend continuously once it starts breaking down
If your blender is struggling, let the frozen wine sit for 5 minutes to soften slightly
The consistency should be like a proper slushie – thick enough to eat with a spoon, but pourable

Serving Suggestions: Make It Instagram-Worthy

Right, now that you've got your perfect Frosé, let's talk presentation. Because if you're going to make frozen rosé, you might as well make it gorgeous:

Chill your glasses – pop wine glasses or tumblers in the freezer for 15 minutes
Garnish thoughtfully – fresh strawberry slices, lemon wheels, mint sprigs, or edible flowers
Serve immediately – Frosé waits for no one. It starts melting the moment you pour
Consider a sugar rim – mix granulated sugar with a tiny bit of freeze-dried strawberry powder. Très chic

Pro tip from yours truly: pour into glasses just before serving. If you're hosting, keep the blended Frosé in the freezer and give it a quick stir before serving each round. It'll stay perfectly slushy for about 2 hours.

The Perfect Occasions for Frosé

While Frosé works brilliantly any time the temperature hits 75°F, it's particularly smashing for:

Pool parties and BBQs (obviously)
Bridal showers and bachelorette parties
Rooftop happy hours
Beach picnics (pack in an insulated cooler)
That Tuesday afternoon when you just can't cope with the heat anymore