How to Make Frosé

If you’ve read many US and European publications of late, you would have seen a summer drink that has taken social media by storm. Frosé, or frozen rosé is made by freezing rosé wine with lemon juice and sugar.

How to Make Frosé

To simply put it, it’s a pink drink where rosé wine is turned to slushie.

Frosé has its origins in New York’s Bar Primi and is credited to Justin Sievers who wanted to create a new drink using rosé wine that would quench the thirst on long, hot summer afternoons. Several recipes are circulating around with bars putting their own spin on summer’s hottest trend from macerating fruit with sugar and making infused sugar syrups to adding a good measure of spirit and cocktail modifiers.

As a spirit-focussed publication, we’ve chosen to fortify the drink with vodka, macerate berries in sugar and add a little home-made grenadine for sweetness, tartness and a dash of colour. The end colour of the Frosé depends on the type of rosé used and can vary from pale pink to a crimson hue like the one in this recipe where we’ve used a full-bodied wine made by the saignée method.

Is Frosé the new poptails? Will it replace the sangria or will it become a seasonal fad that peaks and melts by the end of summer? You be the judge.

Here’s how to make Frosé, an easy recipe for entertaining at home, BBQ’s and long hot summer afternoons after the beach.

How to Make Frosé


  • 1 bottle of full-bodied dry rosé
  • 150g fresh strawberries, hulled and sliced
  • 100g fresh raspberries
  • 2 bar spoons of white sugar
  • 60 ml vodka
  • 30 ml grenadine

Glassware: wine glass
Garnish: strawberry (optional)


Pour rosé into a rectangular baking pan or ice cube moulds and freeze for 8 hours or overnight. The wine will not freeze solid due to the alcohol.

In a bowl, combine the strawberries and raspberries with the sugar and leave them sitting at room temperature for 15 minutes until some of the juice is released.

Transfer the berries to a blender, add the grenadine, vodka and frozen rosé and blend on high speed until you get a slushie consistency.

Serve in a wine glass with a straw and garnish with a whole strawberry (optional).

Photo by Cocktails & Bars – © Copyright: All rights reserved.

How to Make Frosé was last modified: June 13th, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.