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A rosé slushie, also known as frosé, is a simple frozen drink made by freezing rosé wine in an ice cube tray and crushing the cubes until slushy. It takes only a few minutes to assemble once the wine is frozen, and you can adjust the flavor with a splash of rosé, cranberry juice, or lemonade.
Pour rosé into an ice cube tray, using cubes of any size. Freeze for 5–6 hours. Because of the alcohol in the wine, the cubes will stay soft rather than setting as hard as water-based ice cubes. They can be kept in the freezer overnight or for a couple of days until you are ready to serve.
For easier removal, use a spoon to loosen the frozen rosé cubes from the tray. A flexible tray can also help release them without breaking them apart.
Add a few rosé cubes to a glass. About three medium cubes make a small serving, but the amount can be adjusted to suit the size of your glass and the texture you prefer.
Crush the cubes with the back of a spoon until they form a slushy mixture. The cubes are soft, so they should break down easily. Work in the glass to keep the preparation quick and avoid extra dishes.
Once crushed, the frozen wine creates the drink’s snow-cone-like texture. If the mixture seems too firm, let it sit briefly at room temperature before crushing again.
Add a small splash of liquid to finish. For a less sweet result, use a little more rosé. To make the drink sweeter, add cranberry juice or lemonade. Start with a small amount and taste before adding more, so the slushy stays thick and the flavor remains balanced.
Garnish with a cherry if you like. Serve with a spoon for a thicker texture, or sip it as it softens. Enjoy responsibly; this drink contains alcohol.
This easy summer drink is best served soon after mixing, while the crushed rosé is still cold and slushy.
Recipe by Elsie.
Rosé Slushie (Frosé) Recipe
This straightforward recipe makes four drinks. The wine needs time to freeze, so prepare the cubes several hours ahead. No blender is required; a spoon is enough to crush the soft frozen cubes.
Ingredients
- Your favorite rosé
- An ice cube tray
- Optional: a splash of extra rosé, cranberry juice, or lemonade
- Optional garnish: cherries
Instructions
- Pour rosé into the ice cube tray and freeze for 5–6 hours. The cubes will be frozen but remain soft. They can stay in the freezer overnight or for a couple of days.
- Use a spoon to remove the cubes. Place a few in each serving glass; about three medium cubes are a guide for a small glass.
- Crush the cubes with a spoon until they reach a slushy consistency.
- Add a small splash of liquid. Choose rosé for a less sweet drink, or cranberry juice or lemonade for a sweeter one. Add gradually and taste as you go.
- Garnish with a cherry, if desired, and serve with a spoon or sip while cold.
Recipe Details
- Yield: 4 drinks
- Course: Drinks
- Cuisine: American
- Keywords: cocktails, frosé
Tips for the Best Rosé Slushie
Freeze the rosé in advance so the drink can be prepared just before serving. Cube size does not matter, but smaller cubes may be easier to portion and crush. Add any juice a little at a time: too much liquid can make the finished drink thinner. If serving a group, crush and portion the cubes in batches to help keep each glass cold.
