Frosé (Frozen Rosé) Is the Hottest Drink of Summer

How do you cool down on a sultry summer night? Prefer a chilly glass of rosé? Or a fruity frozen drink? Here’s some good news, cocktail fans: if you have a blender and an ice cube tray, you no longer have to choose. Frosé—A.K.A. frozen rosé—has lately emerged as the “it” drink of the summer, popping up on trendy cocktail menus from coast to coast and filling our Instagram feeds. And why not? Whirred from a combo of strawberries, wine, and grenadine—and fortified by a shot of vodka—this pretty, pink treat is one part adult slushie, one part sangria, and absolutely, totally delicious. If you feel like playing around, you could swap cherries or raspberries in for the strawberries or use a splash of tart Campari in place of the grenadine. And did we mention it’s easy? (Really: no artisan syrups or industrial blenders required.) So, this weekend, add a pitcher of frosé to your bbq game plan. After all, there’s still plenty of summer left to celebrate.


  1. 1(750 ml.) bottle of dry rosé
  2. 10ounces fresh strawberries (about 2 cups, sliced), plus more for garnish (optional)
  3. 1tablespoon granulated sugar
  4. ¼cup vodka
  5. 2tablespoons grenadine


  1. Pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight.
  2. Combine the strawberries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices.
  3. Add the vodka, grenadine, and rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries, if desired.

Serves 4-6
Hands-On Time15 min
Total Time8 hrs 15 min

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