Go Back Email Link
–+ servings

Frosé

Prep Time 15 minutes
Freezer Time 12 hours
Total Time 12 hours 15 minutes

Equipment

  • Baking Pan (9x13)
  • Blender

Ingredients  

  • 750 ml Bottle rosé wine, reserving ½ cup for blending
  • 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

Instructions 

  • Combine the rosé wine, Aperol, and Blanc vermouth in a pitcher, stir until they are fully mixed, and then pour into the 9x13 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 for a serving in the festive glass of your choosing and garnish.

Notes

1. If you are buying fresh pineapple and strawberries, you will need to prep them and freeze them in advance (at least 8 hours) of making the frosé.  
2. Frozen fruit should be cut into approximately ½-inch cubes to help purée everything in smoothly.
3. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the cocktail and does not include the nutritional value of the cocktail with garnishes. It does not include the nutrition for any substitutions.