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Frozen Rosé aka Frosé

Allyson Letteri's Frozen Rose
Nathan Congleton

Chef notes

Everyone will want a glass of this popular frozen rosé, so it won't last very long. Make sure to have extra ingredients on hand to whip up a second batch!


  • 1/3 cup sugar
  • 1/4 cup water
  • 1 lemon, zested and juiced
  • 1 bottle rosé wine



In a small pot, bring the sugar, water, lemon juice and zest to a boil over medium heat. Stir to make sure the sugar is dissolved. Strain the syrup and let it cool to room temperature.


Pour the whole bottle of rosé into a 9- by-13-inch baking dish. Transfer to the freezer and freeze until relatively firm, at least 3 hours. It won't freeze all the way, because of the alcohol level, but it should appear set on the surface.


Scrape and stir the frozen rosé into slushy goodness. Stir in the simple syrup to taste. Return to the freezer and keep frozen until ready to serve.

To make frosé popsicles: Repeat step 1 then combine the simple syrup and rosé. Pour the mixture into popsicle molds (for extra eye candy, add chopped strawberries into the molds before pouring the mixture in) and freeze for at least 3 hours.