Frozen Frosé Recipe
Make Frozen Frosé Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Frozen Frosé Base
To Serve / Garnish
Method
Frozen Frosé Base
- 1
Make the sweetened rosé puree
In a blender, combine the hulled and quartered strawberries with the granulated sugar and fresh lemon juice. Pulse until the sugar dissolves and the mixture is smooth but still slightly textured (about 30–45 seconds).
- 2
Add rosé and vodka
Pour the dry rosé wine into a large measuring cup or bowl. Stir in the strawberry-sugar puree and the vodka (if using) until fully combined. Taste and adjust lemon or sugar: add up to 1 tablespoon more lemon juice for brightness or up to 2 tablespoons more sugar if you prefer sweeter.
- 3
Freeze the mixture
Pour the combined mixture into a shallow, freezer-safe container (a rimmed baking sheet or 9x13 pan works well) and cover tightly with plastic wrap. Freeze for at least 6 hours or until solid. For best texture, freeze overnight.
- 4
To Serve / Garnish
- 5
Blend to slush
Working in batches, place about 2 cups of frozen frosé chunks into a high-speed blender with 1/2 cup of additional rosé (optional) or up to 1/2 cup ice if you prefer a colder, thicker slush. Pulse on medium-high in 10–15 second bursts until you reach a smooth, slushy consistency. If mixture is too thick, add small amounts (1–2 tbs) of rosé or water and pulse again. If too thin, add a few more frozen chunks and re-blend.
- 6
Taste and adjust
Taste a small spoonful and adjust sweetness or acidity if needed by stirring in a teaspoon of sugar or a little extra lemon juice. Blend briefly to incorporate.
- 7
Serve
Spoon or pour the frosé into chilled glasses. Garnish each glass with a halved fresh strawberry, a lemon slice or twist, and 2 mint leaves if using. Serve immediately with a straw or spoon.
- 8
Make-ahead note
Leftover frozen slab can be returned to the freezer. When ready to serve, break into chunks and blend as directed. For the best texture, refreeze only once.