Strawberry Pineapple Frosé is a frozen rosé cocktail that’s cold, slushy, and refreshing without turning overly sweet. Freezing the wine mixture overnight gives it a lighter texture than most frozen cocktails, and the rosé still comes through instead of getting buried under fruit. The first sip usually gets followed by, “Okay… wait. That’s really good.”
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One of our favorite local restaurants has a frosé permanently on the cocktail menu, which means we’ve ordered it more times than we should probably admit. After enough rounds “for research,” we started testing batches at home to figure out why theirs tasted so much better than most homemade versions. Most recipes we tried either melted too quickly or tasted more like fruit puree than an actual cocktail. Freezing the rosé mixture overnight before blending gave us the lighter texture we were after without watering everything down.
For more frozen summer cocktails, try our frozen Aperol spritz, frozen strawberry daiquiri, or pina colada with Coco Lopez.
Key Ingredients
This is a super simple six-ingredient frosé recipe.
The complete ingredient list and measurements are listed in the printable recipe below.
- Rosé: This is the key ingredient, and it is tempting to pick up just any bottle. We tested this recipe using many different types of rosé. Cheap bottles, expensive bottles, bottles we drink all the time, and ones that just tasted okay. The best version used the rosé we love drinking. Freezing it will remove some of the rosé flavor, but bad rosé will make bad frosé.
- Aperol: Many orange liquors can be substituted for Aperol, including Curaçao, Cointreau, Grand Marnier, and the list goes on. We prefer Aperol because it isn’t super sweet and has a lower proof. Substituting another orange liquor might change the final taste of this frosé recipe.
- Vermouth: We used blanc vermouth for this recipe because it is slightly sweeter than dry vermouth and has floral hints.
- Frozen Strawberry and Pineapple: You can use fresh fruit, but you will need to prep and freeze it in advance. Frozen strawberries and pineapple are just as good for this recipe and will save you time in the kitchen.
How to make Frosé
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: This has at least an eight-hour freezing time, so make a double batch so you don’t run out.
1. Freeze the Rosé: In a large pitcher, combine the rosé wine, Aperol, and Blanc vermouth and stir. Pour the mixture into a freezer-safe 9×13 baking pan, then place the pan in a level spot in your freezer for at least 8 hours (12 is better), or overnight.
2. Blend: Using a rubber spatula, lightly break up the frozen rosé mixture in the pan, then carefully transfer it to the blender. Add the frozen strawberries, pineapple, and lime juice and start the blender on low, carefully pushing the fruit from the top into the alcohol mixture, adding a splash or two of rosé to help everything come together.
3. Serve: Once combined, run your blender on high for approximately 15 seconds to aerate the frosé, which lightens the texture. Pour 4-6 ounces into your favorite cocktail glass and garnish with a lime wedge or a strawberry.
Recipe Tips and Notes
- Cut the frozen fruit into chunks. Make sure your frozen strawberries and pineapple are cut into approximately ½-inch cubes to help the blender purée everything smoothly.
- Use a pan with high sides. You can use a different baking pan size, but make sure it has higher sides (to avoid spillage) and that the rosé mixture isn’t too thick so it will “freeze” thoroughly.
Frequently Asked Questions
More Summer Cocktail Recipes To Try
Looking for more frozen cocktail recipes? Try these other favorites:
- Frozen Pina Colada with Coco Lopez – Made with Coco Lopez Cream of Coconut, this refreshing frozen summer cocktail is full of coconut flavor.
- Strawberry Margarita – Using homemade strawberry simple syrup, enjoy easy, refreshing strawberry margaritas two ways – on the rocks or frozen. They are the perfect cocktail for a few people or a crowd.
- Frozen Strawberry Daiquiri – The perfect rum cocktail. Made with a simple strawberry syrup, this cocktail is loaded with strawberry flavor.
- Make-Ahead Freezer Margaritas – No blender, no problem. These frozen margaritas are made in the freezer and are cold, slushy, and great on a hot day.
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Frosé
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Equipment
- Baking Pan (9×13)
- Blender
Ingredients
- 750 ml rosé wine, reserving ½ cup for blending
- 160 grams frozen pineapple chunks, cut into approximately ½-inch cubes
- 100 grams frozen strawberries, halved or quartered
- 3 fluid ounces Aperol
- 3 fluid ounces blanc vermouth
- 2 tablespoons lime juice, freshly squeezed
Instructions
- Combine the rosé wine, Aperol, and Blanc vermouth in a pitcher, stir until fully mixed, and then pour into the 9×13 baking pan. Note: Reserve about ½ cup of rosé for making the frosé (in step 4).
- Place the baking pan in a level spot in the freezer for at least 8 hours, but 12 is better, and overnight is ideal.
- Using a rubber spatula, lightly break up the frozen rosé mixture in the pan, then carefully transfer it to the blender. Add the frozen strawberries, frozen pineapple, and lime juice to the blender.
- Start the blender on low, pushing the fruit from the top carefully down into the alcohol mixture, adding a splash or two of rosé to help everything come together.
- Once combined, run your blender on high for 15 seconds or so to aerate the mixture a bit, which lightens the texture.
- Pour 4-6 ounces into the festive glass of your choosing and garnish.
