Our No-Fuss Frosé Recipe

By Grace Noles
frozen rose in a glass with mint

Hooray, it's Friday – why not treat yourself to an old favourite? Adding to our growing list of easy at-home cocktails to include in your bartending repertoire is frozen rosé – or Frosé.

The Frosé is a popular summer-time treat, combining Kiwi's love for ice blocks and alcohol whirled together to create a rosé slushy, perfect for any time of the day. Think of it as a great way to dress up your usual plain glass of rosé or make it slightly more palatable for new wine-drinkers. While it may be hard to come across the Frosé in any old bar, it's considerably easier to just whip one up at home – and what perfect timing. Here's how to create Frosé from the comfort of your kitchen.


Combine all the ingredients in a blender

What you'll need

1 bottle of your chosen rosé (a bold rosé is encouraged, we use a Merlot rosé)

1/4 cup of white sugar (or your sweetener of choice: honey, stevia etc.)

1/4 cup frozen mango

1/4 cup frozen strawberries

1/4 cup frozen blueberries

Mint leaves for garnishing (optional)

Note: This is our favourite combo, feel free to use any fruit of your liking

Getting started

  1. Pour 4/5 of your bottle of rosé into a blender. Save the rest for later
  2. Add in your sweetener, frozen strawberries, mango, and blueberries
  3. Blend until all combined
  4. Transfer into a shallow baking dish and let it cool in the freezer for 4-6 hours
  5. Remove from freezer and blitz one last time in the blender until slightly fluffy. Pour into glasses
  6. Serve with a splash of leftover rosé from the bottle, garnish with mint, and enjoy!

Keep a close eye on Dish Cult as we bring you cocktail recipes for some of our favourite classics and innovative modern creations to spice up your home Happy Hours.

Want some more recipes to add to the cocktail list? Check out our Espresso-less Espresso Martini and Creme Egg Cocktail!

Related categories
Download Dish Cult App