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Pink Frosémonade

Tasty Team

Pink Frosémonade


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

Powered by
    Calories 340
    Fat 0g
    Carbs 55g
    Fiber 3g
    Sugar 49g
    Protein 2g

Estimated values based on one serving size.


  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!

Spring is here!

This season, we have tons of easy and delicious favorites to share.

Spring is here!

This season, we have tons of easy and delicious favorites to share.

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