The World's Easiest Frosé

Yield: 4 servings
Vegan, Gluten-free, Dairy-free

Two glasses of frose garnished with strawberries, next to a white bowl of fresh seasonal strawberries.

In a world where the colour Millennial Pink is everywhere and rosé flows like water, it’s no surprise that Frosé has come into existence. If this word is new to you, it’s exactly what it sounds like — frozen rosé, the adult slushee of your dreams.

This recipe is great because it’s so easy to make and incorporates seasonal strawberries. Using strawberries that are in-season allows the natural sweetness and ripeness of the berries to do all the work for you. No need to soften strawberries on the stove and definitely no need to add sugar. This seasonal Frosé is au naturel and that’s something to love!

Feel free to experiment with this recipe, too. As the seasons change, swap out strawberries to enjoy other fruits in their prime like raspberries, peaches, or watermelon.


  • 1 bottle of rosé (we like Tawse Winery’s Grower’s Blend or Pelee Island Vineyard’s Lola)
  • 1 heaping cup of seasonal strawberries, tops removed and quartered (plus a few full strawberries for garnish)


  1. Pour rosé into a baking pan and place in the freezer for 2-4 hours until frozen. Because of the alcohol, the rosé won’t freeze completely but will have a firm, icy consistency.
  2. Add the chopped strawberries to a blender. Using a spoon or spatula, break up the frozen rosé into chunks and scrape into the blender. Blend the mixture, making sure the strawberries are fully blended.
  3. Allow the Frosé to sit at room temperature for a couple of minutes to soften to a slushee consistency before serving with optional garnish. Or, serve immediately for a boozy sorbet — spoons encouraged!