Frozen Cocktail: Frozé Recipe

Freeze rosé (advance)

Pour the rosé into a shallow, freezer-safe container (a baking dish or metal pan works well) and place it in the freezer for 4–6 hours until it is partially frozen/slushy. If short on time, freeze at least 2–3 hours — the goal is a slushy texture, not a solid block.

Make strawberry purée

In a blender, combine the hulled strawberries and fresh lemon juice. Purée until smooth (about 30–45 seconds). Taste and if the berries are very tart, add up to 2 tablespoons of the simple syrup and blend again. Strain through a fine-mesh sieve into a bowl if you prefer a perfectly smooth texture (optional).

Mix cocktail base

In a mixing pitcher, combine the citron vodka and remaining simple syrup. Stir to combine. Add the strawberry purée and lemon zest (if using) and mix until homogeneous.

Scoop the partially frozen rosé from the freezer and scrape it with a fork to loosen into a slushy consistency. Transfer the rosé slush to the blender.

Add the vodka–strawberry mixture to the blender with the rosé slush. Add 3 cups of ice to start (reserve about 1 cup to adjust texture).

Pulse the blender 6–10 times, then blend on high for 15–20 seconds until smooth and frozen but still spoonable. If the mixture is too thin, add remaining ice a handful at a time and blend until you reach a slightly thick, slushy consistency. If it becomes too thick, add 1–2 tablespoons of water or a splash of rosé to loosen.

Taste and adjust sweetness or acidity: add small amounts of simple syrup for sweetness or a squeeze of lemon juice for brightness, blending briefly after adjustments.

Spoon the frozé into chilled wine glasses or coupe glasses, filling to the rim.

Garnish each drink with a strawberry slice or a lemon wheel and optionally a small mint sprig. For a decorative touch, lightly grate a bit of lemon zest over the top.

Serve immediately with a straw and a long spoon.