How to make frosé (frozen rosé cocktail)

If your glass of rosé isn’t refreshing you enough, then turn it into a fruity slushy cocktail called a frosé. This recipe is a favourite from Auckland's Gypsy Caravan eatery

  • 10 mins preparation
  • Serves 4
  • Print
This recipe was first published in Taste magazine.
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  • 1 cup hulled, sliced strawberries
  • a dash of sugar, to taste
  • 1 bottle dry New Zealand pinot rosé
  • 45 millilitre sweet vermouth


  • 1
    Place strawberries in a blender and blitz. Add sugar to taste, if the strawberries are too bitter, and blitz again.
  • 2
    Mix rosé, vermouth and strawberries together. Pour into a deep dish and place in the freezer.
  • 3
    Stir with a fork every 30 minutes until the mixture reaches frozen slushie consistency. Drink.


  • Gypsy Caravan co-owner Ryan Clarke says there are a few tricks to take note of, chief amongst them to avoid using crushed ice – it dilutes the frosé! Don’t add water to make it freeze as this will make the final product icy rather than like a slushie. You don’t have to use vermouth either, if you love rosé you don’t need to add anything – you can just freeze it into a slushie.

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