Frosé (Frozen Rosé)
The Instagram darling that actually slushes.
Bone-dry rosé, a kiss of strawberry, a squeeze of lemon. Pool party in a glass.
Bench-tested by the Will It Slush? team · Last revised July 15, 2026
Ingredients
Scale the batch — amounts update live in your units.
- Dry Rosé Wine475 ml
- Strawberry Syrup (2:1)90 ml
- Fresh Lemon Juice60 ml
- Water0 ml
Method
- 1.Chill the rosé.
- 2.Combine in Slushi.
- 3.Run on Spiked Slush for 45–60 min.
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Notes from our testing
Rosé alone is too dry to slush well — it needs about 1 oz of syrup per 8 oz of wine.
Straight rosé is around 12% ABV and 2 or 3 Brix. The alcohol is fine — that number sits right in the window — but the sugar is nowhere near enough, so the mix freezes hard and fast and the auger fights a solid instead of scraping a slush. Dry wine is a freezing problem, not an alcohol problem, and almost nobody expects that.
Roughly an ounce of simple syrup per eight ounces of wine gets you to about 11 Brix, and a squeeze of lemon keeps it from reading as syrupy. Strawberry syrup does the same job with more colour if you want the pink to actually look pink — most Provençal rosé is too pale to survive being frozen and comes out grey.
Skip the expensive bottle. Freezing flattens the aromatics that you are paying for in a good rosé, and a €6 bottle with decent acidity performs identically to a €25 one once it is at -2 °C. Spend the difference on fruit.
If you want it lower in alcohol, cut with lemonade rather than water — water drops the Brix along with the ABV and puts you back in the too-dry, too-hard corner you just escaped.