Frosé Summer Cocktail Recipe


As if Rosé wasn’t already good enough by itself, our Instagram feeds of late having been taken over by the rising popularity of the frozen edition of the summary drink – appropriately named ‘Frosé.’


This icy-cold variety is an ideal thirst-quencher after a long hot day by the pool. With the consistency of a slushy, but flavour of your favourite Rosé and added sweetness of summer berries, it’s no surprise the hottest (or coolest…) drink of the season has been popping up in bars and restaurants everywhere.

In order to help you save a buck, we’ve tested and tried the best there is on offer and come up with the ultimate recipe that you can make yourself, at home, on holiday and on a budget.

How to make it


The following recipe is the basic formula for a sweet and tasty Frosé, it can be easily adapted based on personal preference to reduce the sugar making it more refreshing and even slightly healthier.

Alternatively, add other spirits such as elderflower liqueur, Aperol, Cointreau, Vodka, Gin or Bacardi for a slightly stiffer drink. Simply add these to the Rosé prior to freezing.

Prep time:
Total time:


Essential Ingredients & Equipment:

- 1 x bottle of full-bodied, vibrant coloured Rosé such as The Ned or Wither Hills.
- ½ cup sugar
- 1 cup crushed ice
- ½ cup water
- 1 cup berries of your choice
- 1/3 cup Lemon Juice
- Blender, Slushy or Ice-Cream maker

Optional Extras:

  • Decorative straws, petals, flowers, fruit and garnish

  • Salt

  • Elderflower Syrup

  • Aperol

  • Cointreau

  • White Rum

  • Vodka

  • Gin



Pour rosé into a 13 x 9 pan and freeze for approximately 6-8 hours until solid (or near, the alcohol will prevent it from completely solidifying).

In a saucepan, bring sugar and ½ cup water to a boil, stirring constantly until the sugar is dissolved. Add the berries, remove from the element and leave sitting for 30 minutes allowing the syrup to become infused with berry flavour. Strain mixture using a fine sieve, then cover and chill in a refrigerator for about 30 minutes or until cold.

Scrape the frozen rosé into a blender (or ice cream maker/ slushy maker) and add the lemon juice, ½ cup berry syrup and 1 cup of crushed ice, mixing until smooth. Transfer mixture back to freezer until it has thickened (approximately 30mins) before blending once more and serving.

Use any leftover berries or flowers from the garden to decorate. Makes 4-6 servings.



  • Exchange berries for watermelon or use as garnish

  • Exchange sugar for honey for a more natural sweetener

  • Remember that ice is water and using too much will weaken the end product

  • Try using citrus fruits for a more refreshing cocktail

  • Triple the amounts when you need to cater for a crowd

  • Freeze rosé in advance to save time on the day


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