Frosé Slush

How to Make Frosé Slush

1. 1

   Step 1: Prep and freeze the rosé base

   Pour the entire bottle of rosé into a wide, shallow baking dish or rimmed pan so it freezes in a single slab. Stir in the simple syrup and lemon juice until combined, then cover and freeze until solid — at least 6 hours or overnight for best texture. This concentrates the flavor and keeps the blended slush bright and not watery.

   For this step

   • 1 bottledry rosé wine
   • 1/2 cupsimple syrup (1:1 sugar to water)
   • 2 tbspfresh lemon juice
   
2. 2

   Step 2: Blend into slush

   Break the frozen rosé slab into chunks and add about half to a blender with the frozen strawberries, the optional vodka, and the optional ice. Pulse on medium-high until you have a fluffy, scoopable slush; stop and scrape down the sides as needed. If your blender struggles, work in batches so everything blends evenly.

   For this step

   • 3 cupsfrozen strawberries
   • 2 tbspvodka (optional, for extra kick)
   • 1 cupice (optional, for thicker texture)
   
3. 3

   Step 3: Adjust sweetness and texture

   Taste the slush and add a splash more simple syrup if you prefer it sweeter or an extra squeeze of lemon for brightness. For a looser slush, add a few more frozen rosé chunks; for thicker, blend in a little more ice or frozen strawberries. Keep the slush chilled while you finish the batch so it stays fluffy.
   
4. 4

   Step 4: Serve and garnish

   Spoon the frosé slush into chilled glasses and top each with a halved fresh strawberry and a mint sprig for that poolside-perfect look. Hand out spoons or sturdy straws — this is a slurp-and-savor kind of drink. Tell everyone you made it the night before and enjoy the applause.

   For this step

   • 4 wholefresh strawberries (for garnish)
   • 4 sprigsfresh mint sprigs (for garnish)
   
5. 5

   Step 5: Make-ahead & storage tips

   You can freeze any leftover slush in a shallow container and scrape it with a fork to re-fluff before serving again; it will keep in the freezer for up to one week. If you plan to serve a crowd, double the base (freeze in multiple pans) and blend in batches so the texture stays light and airy.
   

1. Pour the entire bottle of rosé into a wide, shallow baking dish or rimmed pan so it freezes in a single slab. Stir in the simple syrup and lemon juice until combined, then cover and freeze until solid — at least 6 hours or overnight for best texture. This concentrates the flavor and keeps the blended slush bright and not watery.
2. Break the frozen rosé slab into chunks and add about half to a blender with the frozen strawberries, the optional vodka, and the optional ice. Pulse on medium-high until you have a fluffy, scoopable slush; stop and scrape down the sides as needed. If your blender struggles, work in batches so everything blends evenly.
3. Taste the slush and add a splash more simple syrup if you prefer it sweeter or an extra squeeze of lemon for brightness. For a looser slush, add a few more frozen rosé chunks; for thicker, blend in a little more ice or frozen strawberries. Keep the slush chilled while you finish the batch so it stays fluffy.
4. Spoon the frosé slush into chilled glasses and top each with a halved fresh strawberry and a mint sprig for that poolside-perfect look. Hand out spoons or sturdy straws — this is a slurp-and-savor kind of drink. Tell everyone you made it the night before and enjoy the applause.
5. You can freeze any leftover slush in a shallow container and scrape it with a fork to re-fluff before serving again; it will keep in the freezer for up to one week. If you plan to serve a crowd, double the base (freeze in multiple pans) and blend in batches so the texture stays light and airy.