Tropical Frose


Nathan and I don’t usually follow the hip new food trends…but this post is an exception. I was reading the morning paper on the Metro this past week and came across an article called “Frosé is taking over D.C.” Frosé (frozen Rose) is the hot new thing…several DC restaurants have concocted their own recipes to great acclaim. It’s easy to see why the drink has gotten so popular so fast…it’s super light, fruity and refreshing for hot summer days. We made our version with a Rosé made from half Cabernet Sauvignon grapes and half Merlot grapes (you want a strong full-bodied Rosé to stand up to the other flavors!) We froze our Rosé and blended it with strawberry syrup, lemon juice, fresh strawberries and frozen pineapple. The result is a light, tropical and suuuuper drinkable beverage that made for a fun happy hour on a hot summer weekend. Try it!


Strawberry Froze:

From this recipe.


1 750 ml bottle hearty, bold rosé
½ cup sugar
8 ounces strawberries, hulled, quartered
2½ ounces fresh lemon juice
4 fresh strawberries
½ cup frozen pineapple


1. Pour rosé into a 13 x 9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
2. Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
3. Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, fresh strawberries and ½ cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
4. Add pineapple and blend again until frosé is slushy. Divide among glasses.

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