A fruit infused frose turns a standard frozen rosé slush into something brighter and more interesting with real pieces of macerated fruit folded through the blend. The technique relies on freezing rosé into a slush, then blending it with fruit that has been sitting in a little sugar so it releases juice without watering down the drink. You get a cocktail that tastes like a chilled fruit bowl crossed with a wine spritz, and it holds its texture long enough to sip slowly on a warm evening.
This version uses strawberries and peaches because they freeze well and keep their scent, but the method works with most soft fruit. We keep the added sugar low so the wine’s acidity stays visible. The result is a drink that looks like a granita but sips like a cocktail, with small fruit bits giving each mouthful a different note. Making this fruit infused frose at home is surprisingly straightforward once you know the key steps.
If you’re building a summer drinks list, this pairs well with lighter plates and other chilled cocktails. You can prep the rosé slab a day ahead and blend right before guests arrive, which makes it one of the easier batch drinks to handle. If you enjoyed this, our using canned beef is worth trying next. The fruit infused frose works well for weeknight cooking when time is limited.
Why You’ll Love These Fruit Infused Frose
- Uses one bottle of rosé and basic fruit, so the cost stays low per glass.
- Freezes into a firm slab you can break up, which gives a smoother slush than ice cubes.
- Real fruit pieces add texture and scent that syrup alone can’t provide.
- Works as a batch drink since the rosé slab keeps for weeks in the freezer.
- Lower sugar than most bottled mixes, so the wine stays the main flavor.
Ingredients You’ll Need
- 1 bottle (750 ml) dry rosé wine
- 2 cups fresh strawberries, hulled and quartered
- 2 cups fresh peaches, peeled and diced
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 1 cup ice cubes
- Extra strawberry slices for garnish
Ingredient Substitutions
Dry rosé wine: Replace with an equal volume of dry white wine such as Pinot Grigio for a lighter, more citrus-led slush. White wine freezes at a slightly different rate, so the slab may take 30 minutes longer to firm up. The finished drink loses the pink hue and gains a sharper edge that works better with stone fruit than berries. Storing leftover fruit infused frose correctly keeps it tasting good for days.
Fresh peaches: Use 2 cups of frozen peach slices with no added syrup in place of fresh. Frozen fruit blends faster and keeps the slush colder, but you should reduce the ice cubes to 1/2 cup to avoid a too-thick mix. The flavor is slightly less floral than fresh peak-season peaches. For the best results with this fruit infused frose, read through all the steps before starting.
Granulated sugar: Swap for 2 tablespoons of honey if you want a rounder sweetness. Honey binds with the lemon juice and slows refreezing, so serve the drink immediately after blending. Expect a softer slush and a mild floral note that changes the strawberry’s brightness.
Fresh strawberries: Replace with 2 cups of raspberries for a tarter, deeper-red version. Raspberries contain more seeds, so strain the macerated fruit through a coarse sieve if you want a smoother sip. The drink will be more acidic and pair better with a touch more sugar.
Step-by-Step Instructions
- Pour the entire bottle of rosé into a 9×13 inch glass baking dish. Place it flat in the freezer for 6 hours or until the wine forms a solid slab you can crack with a spoon.
- While the wine freezes, toss the quartered strawberries and diced peaches with the granulated sugar and lemon juice in a bowl. Let the fruit sit at room temperature for 30 minutes so it releases juice and softens.
- Break the frozen rosé slab into rough chunks with a sturdy spoon and place half in a high-powered blender with the macerated fruit and its juice.
- Add 1 cup of ice cubes and blend on high for 45 seconds until the mix looks like a wet snow with no large wine crystals remaining.
- Pour into chilled glasses and top each with a few fresh strawberry slices. Serve immediately before the slush begins to separate.
Pro Tips
Freeze the rosé in a shallow dish rather than a bottle so it forms a slab you can break up quickly instead of a solid block. A shallow pan gives more surface area and cuts freeze time.
Use a high-powered blender and work in two batches if needed so the motor doesn’t stall on the frozen wine. Overloading a weak blender leaves icy chunks that never smooth out.
Chill your glasses in the freezer for 10 minutes before serving so the slush stays firm longer once poured. Warm glassware melts the top layer within a minute.
For clearer flavor, macerate the fruit separately and strain half the juice into the blend, keeping the solids for garnish. This method is well explained by minimalist baker for fruit prep basics.
Add a small pinch of salt to the fruit before maceration to lift the strawberry and peach scent without making the drink taste salty. Salt cuts the wine’s sharp edge.
Common Mistakes to Avoid
Using sweet rosé instead of dry makes the final slush cloying once the fruit sugar is added. Stick to dry or off-dry bottles so the lemon juice has something to balance.
Skipping the maceration step leaves hard fruit pieces that don’t release juice, so the slush tastes flat. The 30 minutes rest is what builds the fruit base.
Blending all the rosé slab at once in a small blender overheats the mix and turns it to liquid. Keep batches small and add ice only at the end to re-firm.
Refreezing leftover blended frose creates a solid block, not a slush, because the air is beaten out. Make only what you’ll pour, and keep unused rosé as a slab. For a related chilled drink option see our grapefruit gin post.
Serving Suggestions
Offer the drink alongside a fruit dip spread so guests can move from sip to bite without a heavy plate. The cream cheese cools the wine’s acidity.
Pour into coupe glasses rather than highballs so the slush stays deep and slows melting. A wide bowl melts from the edges first.
Add a peach wedge on the rim for a clear signal of the fruit inside. The garnish also keeps the top from drying into a crust.
For a brunch table, set the frose next to a lillet spritz so people can pick still or bubbly. Both use light wine bases and sit well in sun.
Storage and Reheating
Keep the unused rosé slab in its covered dish in the freezer for up to 2 months without loss of flavor. Once blended, the frose should not be stored because it separates and refreezes solid.
Macerate fruit up to 2 hours ahead and hold it in the fridge, but blend only when ready to serve. Don’t leave the finished drink out for more than 2 hours since it’s an alcohol-and-fruit mix that warms fast.
If the slab gets too hard to crack, rest it on the counter for 5 minutes before breaking. Never microwave it or you’ll lose the freeze structure.
Leftover fruit solids can be folded into a dole whip style blend the next day. The fruit keeps its texture for one fridge day.
Recipe Variations
Berry Only Version
Replace peaches with 2 cups of blackberries and keep the strawberries as written. Blackberries add tannin and a darker color, so raise the sugar by 1 tablespoon. The slush turns near-purple and reads more like a sangria granita.
Citrus Lift
Add the zest of one orange to the maceration step and swap lemon juice for lime. The oils in the zest keep the scent high while lime sharpens the wine. You get a frose that tastes closer to a lime gin mix than a fruit bowl.
Sparkling Finish
After blending, top each glass with 2 tablespoons of cold soda water for a lighter mouthfeel. The bubbles slow the melt and cut the sugar feel. Use this only at pour time so the fizz stays active.
Melon Swap
Use 2 cups of cantaloupe cubes instead of peaches for a milder, muskier fruit note. Cantaloupe holds less acid, so add an extra tablespoon of lemon juice. The slush comes out paler and softer on the nose, a good match with a lillet spritz side.
Fruit Infused Frose
Description
A fruit infused frose turns standard frozen rosé into a brighter cocktail with real macerated strawberries and peaches folded through the blend. The wine freezes into a slab, then blends with juicy fruit for a sippable granita that holds its texture on warm evenings.
Ingredients
Instructions
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Freeze rosé slab
Pour the entire 750 ml bottle of dry rosé wine into a 9x13 inch glass baking dish and place it flat in the freezer. Freeze for 6 hours or until the wine forms a solid slab you can crack with a sturdy spoon, with no liquid remaining at the edges.
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Macerate the fruit
While the wine freezes, toss the 2 cups quartered strawberries and 2 cups diced peaches with the 3 tablespoons granulated sugar and 2 tablespoons fresh lemon juice in a bowl. Let the fruit sit at room temperature for 30 minutes so it releases juice and softens, showing a glossy syrup at the bottom of the bowl.
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Break rosé slab
Break the frozen rosé slab into rough chunks with a sturdy spoon, listening for a clean crack rather than a bend. Place half of the chunks into a high-powered blender along with the macerated fruit and its juice.
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Blend the slush
Add 1 cup of ice cubes to the blender and blend on high for 45 seconds until the mix looks like wet snow with no large wine crystals remaining. If the motor stalls, stop and shake the jar before continuing to avoid icy chunks.
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Pour and garnish
Pour the blended frose into chilled glasses and top each with a few fresh strawberry slices for garnish. Serve immediately before the slush begins to separate and the top layer turns watery.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Sodium 10mg1%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 14g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep the unused rosé slab covered in the freezer for up to 2 months; blended frose must not be stored as it separates.
- Make ahead: Freeze the slab a day ahead and blend right before guests arrive for an easy batch drink.
- Pro tip: Chill glasses in the freezer for 10 minutes before serving so the slush stays firm longer once poured.
- Serving pair: Offer alongside a fruit dip spread so guests can move from sip to bite without a heavy plate.
