Yes Way Rosé: Jumping on the Frosé Trend

A few weeks ago a new word entered my cocktail vocabulary: Frosé. One of my good friends introduced me to a summer cocktail that is taking the East Coast by storm. She shared this recipe over a girls dinner and the vote was unanimous--Frosé is here to stay and West Coast friendly.

So, what is this drink and what makes it special?  A take on Rose, Frosé is the Elsa to the pink vino sisterhood. It's simple to make and incredibly refreshing during the summer heat. It does take a little planning to account for freeze time, but the rosé can be frozen in advance to cut down on prep time. Below is the recipe we used derived from Rick Martinez/ Bon Appetit magazine.

We hope you enjoy and it is equally as great sans alcohol with spritzer and lemonade as the frozen base.




Frozè (Frozen Rosè)



  • 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
  • 1/2 c sugar
  • 8 ounces strawberries, hulled, quartered
  • 1/2 c fresh lemon juice


  • Pour rosé equally divided into three ziplock quart bags and freeze until almost solid (it won't completely solidify due to the alcohol), at least 3-6 hours. Like Sangria, the quality of the rosé does not have to be high.

  • Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan over medium heat; 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.

  • Scrape rosé into a blender. Add lemon juice, 1/2 c strawberry syrup, and 1 c crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.

  • Blend again until frosé is slushy. Divide among glasses. Garnish with mint or basil.