A glass of rosé in the summertime is incredible but even better if it's frozen and can be an icy, tasty treat at the same time. To be fair, this is hardly a recipe, but more a guide to making simple summer frosé. As long as you have the wine, you can make this.
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
For me, I like my frosé to be more of a granita, and really just the wine. It's not a frozen smoothie, and I don't certainly don't need any added sugar. So this is my version!
And if you're looking for other super simple summer recipes (maybe to serve with your frosé!), check out my Spinach and Arugula Salad with Strawberries or Roasted Beet Hummus as a delicious appetizer.
The ingredients list for this recipe is supremely simple.
- Rosé: Clearly the star of the show! If it's a rosé that you like to drink, it will be great frozen. Personally, I prefer lighter rosés that are really pale in color (and tend to be very crisp and light, rather than sweet).
- Fresh strawberries, for garnish
- Fresh mint, for garnish
See below for the full recipe and directions.
Pour your rosé into a 13x9in. baking pan, reserving some for serving. Place in the freezer for at least 6 hours.
Once frozen, use an ice cream scoop or spoon to scrape up the frozen wine.
Pour a bit of the reserved wine into the glass, then add the frozen wine. Garnish with a fresh strawberry and mint sprig.
Hint: If you forget to reserve some of the rosé for serving, that's ok! It's really there to help start the melting in the glass and give you something that you can immediately start drinking. As the frosé melts, you'll achieve the same effect.
You can drink rosé regularly, from the glass, or also serve with a small spoon!
The main thing you'll need for this recipe is a 13x9 inch baking pan (I like to use this pan from USA Pan, available on Amazon). You can absolutely use any kind of pan that fits in your freezer. I like this size because it allows the wine to spread out fairly thin and freeze quickly. If you use a smaller pan, it will take longer for the wine to freeze, as the liquid will be deeper.
If you are using more than one bottle of wine (i.e. doubling or tripling this recipe), be prepared that it will take longer to freeze if you're adding it all to one pan. Freezing overnight is always a good way to go!
You can make this ahead of time, and allow the wine to sit in the freezer for a few days, even. If you're in going to leave it in there for a while, make sure it's covered so nothing gets in.
If you're serving, and the frosé melts, you can either drink it as regular wine, or pop it back in the freezer to re-freeze!
A note on freezing time
If you don't want to wait the full six hours for freezing, dig in whenever you're ready! The frosé may be a little more "slushy" but it will still be delicious! If I'm planning ahead, I will fill the pan with wine and pop it into the freezer the night before, so I don't even need to think about how long it's been there.
Simple Summer Frosé
- 1 bottle (750ml) rosé wine
- fresh strawberries for garnish
- fresh mint for garnish
- Pour rosé wine into a clean 13x9 inch baking pan, reserving about 1 cup of the wine in the bottle. Place the baking pan in the freezer for at least 6 hours.
- When ready to serve, pour a little of the reserved wine into the bottom of a glass. Use a spoon or ice cream scoop to add the frozen wine mixture to the glass. Garnish with a fresh strawberry and mint sprig. Enjoy!