Frosé All Day - Chill Out With These 5 Recipes

Slushies for grown-ups. Need we say more?

Crack out the blender, make sure there's plenty of room in ya freezer and get ready to chill the f*ck out with these mega Frosé recipes.

Watermelon Frosé

As if frosé wasn't impressive enough, serve it in half a hollowed-out watermelon, chuck in some vodka and you've got a show-stopper that'll crank up your summer sipping to another level!

You will need...

  • 1 bottle of rosé (tip: no need to use your best rosé, you can go cheap with frosé and it'll still taste banging)
  • 120ml fresh watermelon sugar syrup (make the same way you'd make sugar syrup but use watermelon juice instead of water)
  • 120ml fresh watermelon juice
  • 1/2 juice of a lime
  • 120ml vodka (if you really wanna crank up the watermelon vibes, this Ciroc Watermelon flavour vodka will do that)

1. Pour your rosé into a few ice cube trays and chill it in the freezer overnight. 

2. Once it's all frozen, place the iced rosé cubes, watermelon syrup & juice, and the juice of 1/2 a lime and the vodka into your blender and get it whizzed up to a slushy consistency. You might need a handful of normal ice to make it more slushy, or if it's too icy, chuck in a bit more watermelon juice or wine. Whatever you want.

3. Scoop/ladle/pour the frosé into your watermelon shell and chuck in a few straws. Share. Or don't. Whatever.

Image sourced on Pinterest via

Pornstar Frosé

If you like your frozen goods extra sweet, you'll be all over this one. With some Pornstar Martini vibes, this is the guaranteed to get the party started in your back garden.


You will need...

  • 1 bottle of rosé
  • 350ml passion fruit juice
  • 120ml Aperol
  • 60ml vodka
  • 1 tsp vanilla extract
  • 40ml sugar syrup

1. Freeze your rosé overnight in ice cube trays

2. Once frozen, add all the ingredients to a blender and jzzuzzhh that baby up til it's thick and slushy

3. Add an extra splash of Sparkling Rosé if you're feelin' flash, then garnish with half a passionfruit.

Imagery: Sunset by Australasia, Manchester 

Life's a Peach Frosé

Everything's coming up peachy with this extra-fruity number.

You will need...

  • 1 bottle of rosé
  • 250g Frozen Peach Slices (about medium 2 peaches de-stoned)
  • 230ml cup strawberry sugar syrup
  • 120ml Limoncello
  • Fresh Peach Slices + Mint Sprigs for garnish 

1. Pour your bottle of rosé into ice cube trays and freeze

2. Make a sugar syrup but add in a few handfuls of quartered strawbs and bring to a boil. Steep for about half an hour and then strain to get rid of the seeds. Leave in fridge 'til chilled.

3. In a blender, combine frozen rosé blocks, peach slices, strawberry sugar syrup, and Limoncello. Blend til it's smooth and frothy.

4. Pour into wine glasses or a coupe and serve with fresh peach slices and mint sprigs.

Recipe & Imagery credit:

Frosé Paloma

Rosé + tequila. Literally what more could you possibly want?


You will need...

  • 1 bottle rosé wine (one with stone fruit vibes will work nicely)
  • 330ml grapefruit sparkling water 
  • 120ml tequila
  • 1/2 grapefruit, juiced
  • 1 large lime, juiced
  • 3-4 tablespoons agave syrup

1. Add the tequila, grapefruit juice, lime juice & agave to a high-speed blender. 

2. Add in the frozen rosé and blend that baby UP.

3. Then add in the grapefruit sparkling water and stir it in (you can blend it up if you want but it might over-froth)

4. Serve and garnish with a grapefruit slice. HELL YEAH!

Recipe & Imagery credit:

Pineapple & Mint Frosé

This is one mega chill serve and tastes just like you're relaxing on a white sand beach. Proper holiday vibes. 


You will need...

  • 1 bottle rosé wine (nothing too pale - go for something a bit darker pink)
  • 150ml sugar syrup infused with pineapple and mint
  • 280g frozen pineapple chunks
  • 25 fresh mint leaves (divided)
  • 5tbsp fresh lemon juice 

1. Freeze your rosé in ice cube trays overnight

2. Make your infused sugar syrup by adding pineapple to your sugar and water mix (about 250ml) and bringing to the boil. Let it steep and cool for about half an hour before adding in a big handful of mint (about 20 leaves) and letting it infuse for another 20 minutes. Then strain it all and keep the pineapple chunks to add to your blender later. Chuck the mint away. You'll need fresh for later.

3. In a blender, add the lemon juice, pineapple & mint syrup, frozen rosé, 5 fresh mint leaves, half the leftover pineapple chunks and a handful of ice cubes. Then blend it all up until smooth. 

4. Pour into your fave glasses and garnish with a sprig of mint and a pineapple chunk or two. Kick back and pretend you're on a beach.

Recipe & Imagery credit: