What is frosé made of?
At its simplest: rosé + something to freeze it into a slush. A lot of versions use frozen rosé cubes and simple syrup. I use frozen strawberries plus ice so you get strong flavor and a thick, scoopable texture fast.
Do I have to freeze the rosé first?
Nope. Using frozen fruit and ice gets you there quickly. If you do freeze rosé into cubes, it gets even thicker, but you will need a stronger blender.
What kind of rosé is best?
Go for a dry, crisp rosé you would happily drink on its own. Think Provence-style, Spanish rosado, or a dry American rosé. Super sweet rosé can make the drink taste a little one-note unless you add extra lemon.
Can I make it without alcohol?
Yes. Swap the rosé for sparkling white grape juice or strawberry lemonade. Start with less syrup since those are already sweet, then adjust.
Why is my frosé watery?
Usually one of three things: your strawberries were thawed, the rosé was warm, or you did not use enough ice. Fix it by adding more ice or more frozen fruit and blending again.
How do I make it less sweet?
Use a drier rosé, cut the syrup down, and add more lemon. A tiny pinch of salt can also make the berry flavor pop without adding sweetness.
What do I do with leftover simple syrup?
Store it in an airtight jar or bottle in the fridge for up to 1 month. (Bonus: it is great in iced tea, lemonade, and basically anything that wants to taste like summer.)
