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This delicious Strawberry Peach Frosé is sweet, summery, and made with just 4 ingredients! If you keep frozen wine cubes on hand, you’ll always be 1 minute away from your own personal happy hour.
My new favorite way to rosé? Frozen rosé. Freeze a modestly-priced bottle in an ice cube tray and blend it up with frozen fruit and a tint bit of simple syrup.
Like a smoothie, but with wine. You’ll love it!
Table of Contents
Recipe ingredients
Ingredient notes
- Rosé wine: Or substitute sauvignon blanc, pinot Grigio, or riesling. Avoid white zinfandel which is too sweet.
- Simple syrup: Combine equal parts sugar and water together over medium-low heat in a saucepan. Stir until just dissolved, then cool before using. I tried this without the simple syrup and it tasted too sour, in my opinion. But if you insist, you can reduce/omit the sugar or substitute Splenda, honey, or maple syrup to taste.
Step-by-step instructions
- At least 2 hours before you want to make the drink, pour 10 ounces of the wine and reserve it, pour the remaining into ice cube trays and freeze until firm.
- When you’re ready to party, to a blender, add the reserved wine (not frozen), simple syrup, strawberries, peaches, and last, the frozen wine cubes.
- Cover the blender with the lid, turn on, and blend until smooth. Pour the frosé into a chilled wine glass for maximum frosty effect. Garnish with a fresh strawberry.
What’s the best blender for frozen drinks?
A frozen cocktail is only as good as the blender being used to make it. Otherwise you’ll be left with icy bits that makes sipping a little less smooth. I’ve relied on my trusty Vitamix Professional Series 750 Blender since Culinary School back in 2016, and I found that it’s the best blender for crushing ice without being too noisy—so it’s not a party crasher.
It’s an investment that will last you for years (and for many, many frozen drinks), but I think it’s absolutely worth it. You can get it for around $600 at Amazon, and I also like using the Blendtec Classic blender for frozen drinks. It’s a little louder but also cheaper for just $380 at Amazon.
Recipe tips and variations
- Blender order: Just like with a fruit smoothie, you need to add the liquids FIRST, then the solids, then the ice, as a LAST ingredient.
- Make ahead: Freeze the wine into cubes and store them in a ziplock bag for up to 2 months in advance.
- Rum. Add a shot or two of rum (or vodka) to the blender to kick things up a notch and make it a tiny bit more alcoholic.
- Peach schnapps. Get some extra peach flavor with a shot of schnapps or peach liqueur.
- Sparkling water. Lighten the drink up by adding a splash of seltzer water.
- Source: This recipe is barely adapted from How to Cocktail (Culinary Hill may earn money if you buy through this link). This book has some unique twists on classic cocktails and the photography is absolutely stunning.
How to Make Simple Syrup
Learn how to make Simple Syrup at home in minutes with just 2 ingredients: water and sugar. Use it in cocktails, iced tea, or brush it over baked goods. Simple syrup is a cocktail staple…
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Strawberry Peach Frosé
Ingredients
- 1 (750 ml) bottle rosé wine (see note 1)
- 3 ounces simple syrup (see note 2)
- 1 cup frozen strawberries (4 ½ ounces)
- 1 cup frozen peaches (4 ½ ounces)
- Fresh strawberries for garnish
Instructions
- Measure out and reserve 10 ounces wine. Divide remaining wine between 2 ice cube trays and freeze until firm, about 2 hours (frozen wine cubes can be frozen in a zipper-lock bag for up to 2 months).
- To a blender, and in this order, add the reserved 10 ounces wine, simple syrup, strawberries, peaches, and frozen wine cubes. Blend until smooth, scraping down the sides of the jar as necessary. Pour into chilled wine glasses and garnish with strawberries.
Recipe Video
Notes
- Rosé wine: Or substitute sauvignon blanc, pinot Grigio, or riesling. Avoid white zinfandel which is too sweet.
- Simple syrup: Combine equal parts sugar and water together over medium-low heat in a saucepan. Stir until just dissolved, then cool before using. I tried this without the simple syrup and it tasted too sour, in my opinion. But if you insist, you can reduce/omit the sugar or substitute Splenda, honey, or maple syrup to taste.
- Blender order: Just like with a fruit smoothie, you need to add the liquids FIRST, then the solids, then the ice, as a LAST ingredient.
- Make ahead: Freeze the wine into cubes and store them in a ziplock bag for up to 2 months in advance.
- Rum. Add a shot or two of rum (or vodka) to the blender to kick things up a notch and make it a tiny bit more alcoholic.
- Peach schnapps. Get some extra peach flavor with a shot of schnapps or peach liqueur.
- Sparkling water. Lighten the drink up by adding a splash of seltzer water.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I’m confused regarding the division of the wine as the step-by-step instructions refers to freezing 10 ounces, and the recipe itself refers to reserving 10 ounces liquid.. 10 oz. + 10 oz. is less than a bottle. Is the intent to have leftover frozen?
Step-by step:
“pour 10 ounces of the wine into ice cube trays and freeze until firm”
Directions:
“Measure out and reserve 10 ounces wine. Divide remaining wine between 2 ice cube trays and freeze until firm, about 2 hours…
To a blender, and in this order, add the reserved 10 ounces wine,…”
Thanks for your clarification.
Hi Jan, thanks for pointing that out! It was an error on my part in the post. Wine bottles are about 25 ounces, so you’ll reserve 10 ounces and freeze the rest. Sorry about the confusion. I’ve updated the post so it is correct. Thanks again and I hope you enjoy this! – Meggan