Name: Frozen Rosé Slush (Frosé)
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 bottle (750 ml) rosé wine (darker-hued variety like Syrah or Grenache blend); 2 cups frozen strawberries; 2 cups frozen watermelon; 3 tbsp lime juice; 3 tbsp agave syrup (or honey/simple syrup, to taste)

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I love how this Frozen Rosé Slush—or Frosé—blends crisp rosé wine with frozen fruit into a bright, boozy slush that’s perfect for warm days. I can put it together in under 5 minutes for a refreshing summer treat.

Frozen Rosé Slush (Frosé)

Why You’ll Love This Recipe

I’m a huge fan of this recipe because it’s ready in just minutes, wonderfully balanced with sweet fruit and tart wine, and keeps its bold flavor thanks to frozen fruit instead of diluting ice. I like that it’s naturally gluten‑ and dairy‑free, and I often serve it poolside or on a rooftop with friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rosé wine (I like using a darker‑hued variety—like Syrah or Grenache blend)
Frozen strawberries
Frozen watermelon
Lime juice
Agave syrup (or honey/simple syrup)

Directions

I add all ingredients into my blender: rosé, frozen strawberries and watermelon, lime juice, and agave syrup.
I blend on high until smooth and thick.
I serve immediately, sometimes garnishing with a lime wedge and a fresh strawberry.

Servings and timing

This recipe makes about 4 servings, using a full 750 ml bottle of rosé, 2 cups each of frozen strawberries and watermelon, 3 tablespoons lime juice, and 3 tablespoons agave syrup. The total time from start to sip is about 5 minutes.

Variations

I sometimes make it thicker by using more frozen fruit, or thinner by adding a bit more rosé.
I love swapping the fruit for mango‑watermelon or peach‑raspberry combos.
For an extra kick, I occasionally add a few ounces of vodka or tequila into the blend.

storage/reheating

I store any leftovers in airtight containers or pour them into ice cube trays and freeze. When I’m ready, I return the cubes to the blender and blend again to restore the slush consistency. If stored in a container, it will firm up and need a quick thaw or stir before serving.

FAQs

What flavor is Frosé?

I think it’s a bright, fruit‑forward drink with rosé’s tart edge and the natural sweetness of whatever fruit I choose.

Do I freeze the rosé wine first?

No, I don’t freeze the wine. Using frozen fruit gives the slush its texture and keeps the wine crisp without diluting the drink.

Can Frosé be made ahead of time?

Yes, I blend it once, freeze it in trays, and re‑blend when it’s time to serve. It can be stored in the freezer for up to a week.

How can I sweeten it if the fruit isn’t sweet enough?

I add agave, honey, simple syrup, or even sugar to taste. Sometimes I squeeze in extra lime or lemon juice to balance the sweetness.

Which rosé wine should I use?

I prefer a darker, full‑flavored rosé made from grapes like Syrah or Grenache because it holds up well when blended with fruit.

Conclusion

I absolutely love this Frozen Rosé Slush recipe—it’s bold, refreshing, quick to whip up, and endlessly adaptable. Whenever I have frozen fruit and rosé on hand, I know summer fun is just a blend away.