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Strawberry Frosé from Spinach Tiger
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5 from 3 votes

Frosê, the Perfect Party Adult Slushie

Frozen Rose becomes Frosé
Prep Time6 hrs
Cook Time1 min
Total Time6 hrs 1 min
Course: Cocktails
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 1 bottle rosé
  • 1/4 cup lemon simple syrup see notes
  • 10 large frozen strawberries
  • 2 tablespoons raspberry simple syrup Order Here
  • basil for garnish


  • Freeze rosé in 9 x 13 baking pan for at least 6 hours. It will not freeze completely.
  • Make simple syrup by bringing 1/2 cup water, 1/2 cup sugar with juice of one lemon to a boil. Simmer until sugar is completely dissolved. Cool completely.
  • Place slushy rosé, simple syrup, frozen strawberries and raspberry syrup in blender until you have the strawberries are blended. It may be more like a frozen soft sorbet at this time.
  • Pour or spoon into glasses or jars and serve immediately.
  • Makes 4 large servings or 8 mini jar servings.
  • garnish with fresh herbs (I used lemon basil)


I kept this almost sugar free making the simple syrup with Swerve (powdered erythritol).
Use half cup water with only 1/4 cup erythritol.