Call it a wine slushy. A sno cone for adults. The princess of the poolside party. Whatever nickname you’d like to bestow, there’s no denying that Frosé—frozen rosé wine—is likely everything you’ve ever wanted in a warm weather sipper. Bright and refreshing. Fruity yet not too sweet. And a hot shade of pink that’d turn your ’90s-era cosmo green with envy.
As you might have guessed by now, we’re big frozen rosé fans diving head first onto the Frosé train with the recent release of our Frosé sorbet. It’s a barely tart and exhilarating blend of Peregrine Ranch’s crisp and fruity rosé with pear and strawberry, plus watermelon essence and lemon juice. And the sorbet is perfect on its own or licked from a waffle cone.
But it’s exceptionally impressive when served in a cocktail. You can keep it simple, topping a scoop with your favorite sparkling wine, more rosé, or some Topo Chico for buzz-free bev. Or give one of our Frosé concoctions a whirl. They’re guaranteed to please at any backyard BBQ or soiree this summer.
- 2-3 cucumbers, sliced into thin ribbons
- 3 lemons, sliced
- 20 ounces gin
- 2 pints Frosé sorbet
- Sparkling water
Place the cucumber (reserving enough slices to garnish each glass) and slices from 2 lemons into a pitcher. Top with gin. Give it a quick stir to combine and let sit in fridge for a few hours.
When the gin mixture is ready, garnish a Tom Collins glass with cucumber slice. Add one scoop of Frosé sorbet. Top with 2 ounces of the infused gin, a fresh squeeze of lemon, and sparkling water. Garnish with a mint sprig.
- 1½ ounces tequila (preferably reposado)
- 1 scoop Frosé sorbet
- 1-2 lime slices
- Salt for rim
Salt the rim of a glass. Add a scoop of Frosé sorbet and top with tequila. Squeeze fresh lime juice overtop. Garnish with a slice of lime, if desired, and enjoy!
La Vie en Frosé
- A few handfuls of fruit (we used strawberries, plums, and oranges), sliced
- 1 cup Cointreau
- 1 bottle Champagne (or bubbly of choice; sparkling rosé would also work)
- 1 pint Frosé sorbet
Add sliced strawberries, plums, and oranges to a pitcher. Top with Cointreau, give it a quick stir to combine, and let sit for about 2 hours in the fridge.
To serve, top fruit and Cointreau mixture with a bottle of Champagne. Add one scoop of Frosé sorbet to each glass and top with bubbly mixture. Garnish glasses with a strawberry or orange slice.
You can snag Frosé sorbet at a scoop shop, online, and at your nearest Publix. Also, if you haven’t heard, all kinds of people are saying nice things about our latest sorbet. Delish called Frosé the only dessert you’ll want to eat this summer. Cooking Light says you’ve never tasted anything like our Frosé. And the editors at PopSugar are enjoying Frosé for breakfast, lunch, and dinner. (Can’t say that we blame them!)