The popular spring and summer cocktail, “frosé” (frozen rosé), was born at Bar Primi in New York City in 2016. Since then, variations of the drink have popped up all over the internet. Today I’m excited to share an easy frosé recipe made with Caposaldo Rosé that will be a hit at your next luncheon or party. It only has three ingredients and isn’t too sweet!

About Caposaldo Rosé

This rosé, imported from Veneto in Northern Italy, is a light wine that isn’t too sweet. There are fresh, fruity, and floral notes. My favorite part about it is that it so versatile! It makes for the perfect rosé to use for frosé. But it also pairs well with burgers at a backyard BBQ or with light spring appetizers. Basically, it can be dressed up or down!

Easy Frosé Recipe

If you’re looking to get right to the heart of the article, scroll down to get straight to the recipe! If you have a little more time, check out the details and my tips. Something very important to mention in this recipe is that while it is easy, it does take a while. You’ll need 6.5 hours, so this isn’t for the last minute Charlies out there. I recommend prepping the night before you need it, popping it in the freezer and coming back to it later.

Let’s start with the ingredients for how to make frosé – rosé, fresh strawberries, and honey. I chose the Caposaldo Rosé that is light and springy (click the link for where to buy locally!). For strawberries, fresh are easier to blend. However, if you have frozen that can work too. I like to pick up local honey (one of my favorites is Pure Honey from Winters, CA).

You’ll need measuring spoons, a measuring cup, blender, and baking pan. Set aside 2/3 cup of rosé for serving, and cut the strawberries in half before blending them all together.

Once you’ve combined the strawberries, rosé, and honey until smooth, you’ll need to strain it into the baking pan. Ideally you’ll have a bigger strainer than mine to speed up the process.

Making frose with rose wine - blending and straining preparation
Photo: Giulia Dugo

Place the mixture in the freezer for 6 hours (overnight works too). You’ll know it’s frozen when you tap it with a spoon and it’s hard. Use a spoon to break it apart and add it back into the blender. You’ll want to blend until it has a slushy quality.

Making frose with rose wine - freezing and blending preparation
Photo: Giulia Dugo

At the end, pour the slushy into a glass and top with the frosé that you set aside. For some added glam, garnish with a strawberry.

Original recipe from A Couple Cooks

Easy Frosé Recipe

Prep Time: 6 hrs 30 mins
Servings: 6


  • 1 750 mL Bottle rosé wine (I used Caposaldo Rosé)
  • 1 1/2 cup Fresh strawberries, halved
  • 1 tbsp honey


  • Pour 2/3 cup of rosé into a glass measuring cup; set aside for when serving.
  • Remove the tops of the strawberries and cut them in half.
  • In a blender, blend the rosé, strawberries, and honey until smooth. Then pour the mixture through a strainer and into a baking dish.
  • Transfer the baking dish to the freezer and freeze for 6 hours. Blend the mixture again until it comes to a fluffy texture.
  • To serve, place the blended mixture into a glass. Then pour a splash of rose into each glass. Garnish with strawberries and serve.
Caposaldo frose recipe with rose wine (1)
Photo: Giulia Dugo

What to Make with Leftover Rosé Wine

Before I leave you to go and make your own frosé, let’s talk leftovers. I don’t know about you, but I always have a bit leftover and never know what to do with it! Check out the below recipes to try with leftover rosé.


Giulia is a techie by day, and a travel blogger by night. She launched Palm Trees & Pellegrino, her passion project, in 2016. At first Palm Trees & Pellegrino followed her journey as a fashionista in the Tech Industry – think career, blogging, and fashion. Now, it is a collection of stories and travel tips from fellow wanderlusters who love to travel in style.

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