A Frosé (Frozen Rosé) Recipe For When You Want To Dage But It's Hot AF

If somehow in the course of your Facebook/Snapchat/Pinterest/Instagram travels you’ve missed a metric fuck-ton of frosé recipes, consider yourself a homeschooled jungle freak. Literally every food mag, blogger, and celebrity takes a pic of some popular betches sippin’ on frosé either next to a pool or on the patio of some trendy restaurant you’ve never heard of.

If you want to be popular on social media enjoy this frozen alcoholic summertime treat AND have an excuse to take a pic of yourself being cool, it’s time you learned to make your very own frosé. We scoured the interwebs and went with betchy mag Bon Appetit’s recipe, which we’ve adapted for your viewing pleasure below.

·        1 750-mL bottle Merlot rosé

·        ½ cup white granulated sugar

·        8 oz strawberries or raspberries, chopped (for strawberries, remove the tops)

·        2 ½ oz lemon juice


Grab a 13×9 pan (the kind you use for brownies lol) and pour rosé in. Freeze that shit until it’s almost a solid block of delicious wine ice, which should take like 5-6 hours.

While that shit transforms, grab a saucepan and boil the sugar and ½ cup of water together until the sugar dissolves which should take less than 5 minutes so pay attention. Add the berries and remove from the heat. Let the concoction sit for about 40 minutes so that everything can hang out, then strain the mixture through a mesh sieve unto a small bowl. Chill that shit in the fridge for about a half hour.

Is your rosé frozen-ish? Good. Scrape into a blender with 3 ½ oz of the berry syrup and the lemon juice. Add in about 1 cup of ice and blend until everything is smooth. Put in the freezer so everything can solidify a bit for like 35 minutes.

At this point you can blend it one more time then serve or like just eat from the freezer. Really, you do you.