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Frosé (aka frozen rosé) is the perfect summertime drink – it’s cold, slushy, and just a little fruity. One of our favorite local restaurants makes an amazing frosé. It is slightly sweet from pineapple and strawberry but still tastes like rosé. We have ordered way too many as “research” to try to get our recipe for frosé to be just as good as theirs. After countless batches, we think we have perfected the best frosé!
This is a super simple 6 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 lots of different types of rosé -cheap, expensive, ones we drink all the time, to ones that just tasted okay. The best version used the rosé that we already love. Freezing it will remove some of the rosé flavor but bad rosé will make bad frosé.
- Aperol: There are many orange liquors that 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 hints of floral.
- Frozen Strawberry and Pineapple: You can use fresh fruit but you will need to prep and freeze it in advance. The quality of frozen strawberry and pineapple is just as good for this recipe and will save you preparation time.
How to make Frosé
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
Pro-tip: This is 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 9×13 baking pan and then place the baking pan in a level spot in your freezer for at least 8 hours, but 12 is better and overnight is ideal.
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, frozen pineapple, and lime juice and 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 approximately 15 seconds or so to aerate the frosé a bit which lightens the texture.
3. Serve: Pour 4-6 ounces into the festive glass of your choosing and garnish with a wedge of lime or strawberry.
Recipe Tips and Notes
- Make sure your frozen strawberries and pineapple are cut into approximately ½-inch cubes to help the blender to purée everything smoothly.
- You can use a different size baking pan but make sure it has higher sides (for avoiding spillage) and that the rosé mixture isn’t too thick so that it will “freeze” thoroughly.
Frequently Asked Questions
Leftover frosé can be stored in a freezer-safe container with its lid for up to a week. Because of the freezing point of wine and other alcohol, it will never get completely frozen.
Yes! You can use peaches, watermelon, mango, or other berries. The flavor will be different so you might have to experiment with how much more or less to add but that’s part of the fun.
Let’s Connect! If you make our Frosé or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Other Recipes to Try
If you enjoy this cocktail, we recommend checking out some of these:
- Make-Ahead Freezer Margaritas
- Frozen Strawberry Daiquiri
- Strawberry Margaritas (Frozen & On the Rocks)
- Baking Pan (9×13)
- 750 ml Bottle rosé wine
- 160 grams frozen pineapple chunks, cut in 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
- Combine the rosé wine, Aperol, and blanc vermouth in a pitcher and stir until they are fully mixed then pour into the 9×13 baking pan.
- 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 for a serving in the festive glass of your choosing and garnsih.