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Pink Frosémonade

This content is intended solely for users of legal drinking age. Drink responsibly.

Tasty Team

Under 30 minutes

Pink Frosémonade

Under 30 minutes


for 4 servings


  • 1 bottle rosé wine, (750 ml)
  • ⅔ cup fresh lemon juice (160 mL)

Strawberry Syrup

  • 1 cup sugar (200 g)
  • 1 cup water (240 mL)
  • 1 lb strawberry (455 g), stemmed and quartered
  • 1 large sprig fresh basil
  • 1 cup ice (140 g), if needed

Nutrition Info

  • Calories 342
  • Fat 0g
  • Carbs 55g
  • Fiber 2g
  • Sugar 49g
  • Protein 1g

Estimated values based on one serving size.

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  1. Make the frosé: Add the rosé and lemon juice to an 8-inch square pan. Cover with plastic wrap and freeze for 6 hours, or up to 24 hours. (The alcohol prevents it from freezing past the slush stage.)
  2. Make the strawberry syrup: Add the sugar and water to a small saucepan over medium-high heat. Simmer for 2–3 minutes, until the sugar is dissolved. Add the strawberries and basil, cover, remove from the heat, and let cool completely, about 1 hour.
  3. Strain the syrup into a glass jar. You should have about 2 cups. Refrigerate until the frosé is ready. Discard the basil, then refrigerate any leftover syrup for up to 1 week. Use in oatmeal or over ice cream.
  4. When ready to serve, add 1 cup strawberry syrup to a blender. Remove the frosé from the freezer and use a fork to break into a slush. Scrape into the blender. Blend on high speed for about 1 minute, until a smooth, thick mixture forms. (Add 1 cup of ice if the mixture is too soft.) Divide into glasses and serve with straws.
  5. Enjoy!
  6. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Pink Frosémonade