Everywhere you go this summer, expect to see at least one person sipping a glass of rosé. (They don’t call it Summer Water for nothing.) But the wine of choice of millennials everywhere gets even better when you make it into a slushie. Frosé—or frozen rosé—is. The. Best. And here’s how you make it:

TNN Strawberry Frosé

You’ll need:

  • 1 750-mL bottle dry rosé
  • 2 cups fresh strawberries
  • 1 tbsp sugar
  • 3 oz. vermouth
  • 1 oz. water
  • a baking dish
  • a gallon freezer bag


  1. Blend strawberries, vermouth, sugar and water in a blender.
  2. Place the open freezer bag in the baking dish, pour in the rosé and add the blended mixture. Stir, then seal and put in the freezer.
  3. Wait six or so hours and serve. If it gets too frozen to drink, blend with more non-frozen rosé.

Perfect for pool days, spring and summer barbecues, sunset cocktails on the beach, and just about any other occasion when it’s sunny and you’re in Naples. Cheers!

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