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Frosé Slushies with Strawberry and Watermelon

The recipes and photography for this post were provided by local blogger, Sally Roeckell of 365 Barrington.

Have you had Frosé, the frozen rosé slushie everyone’s crazy about? It’s light, fruity and refreshing. Frosé is the #SummerSip and I think there’s no reason why we can’t just keep enjoying it straight into the next season. Tailgate anyone?

For this week’s Cooking with Heinen’s post I’m making this delicious, grown-up slushie. It has a beautiful and delicate pink color that comes from a dark, full-bodied rosé. The freezing and slushing process will lighten the color so start with the darkest rosé you can find. Try a Malbec or Pinot Noir rosé. If you check the internet, especially the trendsetting sites on Instagram and Pinterest, you will find several recipes. Most are with frozen rosé and strawberries. I added my own twist by incorporating frozen watermelon. I suggest you play with the recipe and make it your own.


Frose Slushies
Frosé Slushies with Strawberry and Watermelon


  • 1 750 ml bottle of hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
  • ½ cup sugar
  • 1/2 cup water
  • 1 vanilla bean, optional
  • 8 ounces strawberries, hulled, quartered
  • Roughly two cups of frozen watermelon chunks
  • 2½ ounces fresh lime juice


  • Start by preparing your simple syrup. I keep a bottle of this in my pantry at all times. It’s a great sweetener for coffee, smoothies or cocktails.
    • Add the sugar and water and vanilla bean sliced in half lengthwise to a saucepan and bring to a boil. Let simmer until the sugar is completely dissolved. Let cool. Store in an air tight bottle.
  • Into a blender add 2/3 bottle of rosé, the simple syrup (discard the vanilla bean), lime juice and strawberries.
  • Pour pureed mixture into a 9×13 pan and freeze for approximately 6 hours. Every hour or so give it a stir with a fork to mix everything around and help create the slushie consistency. It will not freeze solid because of the alcohol in the rosé.
  • When you are ready to enjoy your cocktail, rim your glasses with sugar (optional)
  • Add some of the frozen mixture, a few chunks of frozen watermelon and a splash of the remaining rosé to a blender. Give it a spin, pour into glasses and enjoy!
Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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