The Beach Issue

Strawberry Frosé

Yield 4-6 servings
2 ratings

Choose a bold, bright rosé like a Syrah, Pinot Noir or Merlot rosé.


1 750 ml bottle rosé

½ cup sugar

8 ounces strawberries, hulled and quartered

2½ ounces fresh lemon juice

2-3 strawberries, hulled and halved, for garnish


Pour rosé into a 9″ x 13″ pan and freeze until slushy.

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 and remove from heat; let sit 30 minutes. Strain through a fine-mesh sieve into a small bowl; cover and chill until cold, about 30 minutes.

Scrape slushy rosé into a blender. Add lemon juice, strawberry syrup and 1 cup crushed ice, and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened, 25-35 minutes.

Place back in blender and blend again until frosé is slushy. Scoop into chilled serving glasses. Garnish with a fresh strawberry half.

Ingredients used in this recipe