Frosé
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Cocktail glass
- Ice: Serve with a slushy texture.
- Garnish: Garnish with fresh strawberries or lemon.
Ingredients
- Rose — 25 oz (750 ml)
- Sugar — 4 oz (120 ml)
- Strawberries — 8 oz (240 ml)
- Lemon Juice — 2 oz (60 ml)
How to make it
- Step 1: Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
- Step 2: Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
- Step 3: Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
- Step 4: Blend again until frosé is slushy. Divide among glasses.
- Step 5: Do Ahead: Rosé can be frozen 1 week ahead.
Frosé is a refreshing frozen cocktail made with rosé wine and strawberries, perfect for summer gatherings.
The story
Frosé, a portmanteau of frozen rosé, gained popularity in the mid-2010s, particularly in the United States. Its rise can be attributed to social media and summer drinking trends, offering a refreshing alternative to traditional frozen cocktails. The drink's vibrant color and slushy texture made it an appealing choice for warm weather gatherings and brunches, solidifying its place in contemporary cocktail culture.
How it tastes
Frosé is a sweet and fruity cocktail, characterized by the refreshing notes of rosé wine, strawberries, and a hint of tartness from lemon juice. It is best served chilled during warm weather, making it ideal for summer parties, picnics, or casual gatherings.
Getting it right
The key to a successful frosé lies in the freezing process of the rosé and the blending technique. Ensuring the rosé is partially frozen before blending helps achieve the desired slushy texture. Additionally, balancing the sweetness of the strawberry syrup with the acidity of the lemon juice is crucial for flavor.
Variations
- Frosé with Basil — Incorporate fresh basil leaves into the blending process for an herbal twist.
- Peach Frosé — Substitute strawberries with ripe peaches for a different fruity profile.
Substitutions
- Rosé Wine — You can use any dry white wine if rosé is unavailable, though the flavor will differ.
- Strawberries — Frozen strawberries can be used instead of fresh ones, especially when out of season.
Questions
- Can I make frosé ahead of time?
- Yes, you can freeze the rosé up to a week in advance. Prepare the frosé shortly before serving for the best texture.
- What type of rosé should I use?
- A dry rosé is recommended for balance, but any rosé you enjoy will work. Just avoid overly sweet varieties.
- Is frosé alcoholic?
- Yes, frosé contains alcohol from the rosé wine. The alcohol content will depend on the wine used.
This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.
Updated
Same Base
Same Method
Same Glass
Popular
Alphabetical
Other · Shake · A-Z: F · Catalog