Frose frozen wine cocktail recipe

Fitzroy Froze.
Fitzroy Froze. Photo: Kristoffer Paulsen

OK, Just saying the word "frosé" makes us cocktail nerds want to wash our mouths out with organic, Fairtrade, single-origin whisky. But we're here to have fun, so we'll put our pretensions away and show you how to make a kick-ass grown-up slushy to take your pink drinks to the next level. This version uses strawberries (because they are SO CHEAP right now), coconut water (because #cleanliving) and salt to keep you hydrated for long sessions of daylight savings slurping*.


1 bottle dry rosé

1 punnet fresh strawberries

100ml sugar syrup

30ml fresh lemon juice

250ml coconut water

½ tsp teaspoon salt

mint to garnish


In a large jug, mix the rosé, sugar syrup and coconut water. Pour the mixture into ice cube trays or takeaway containers and freeze overnight.

Add the frozen rosé mix cubes along with the remaining ingredients to a blender, and blend until smooth.

Pour into glasses of your choice and garnish with fresh mint.

*This is not really a thing. Booze will dehydrate you no matter what, but salt is delicious.