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Strawberry Peach Frosé Recipe

Cool off in style with this Strawberry Peach Frosé recipe! This perfect hot weather wine drink is blended with fresh fruit and lime juice to keep things tangy, refreshing, and delicious.

Today’s recipe is a fun one!With most parts of my country in a real heat wave, I know that finding refreshing drinks is a major win during these dog days of summer. Smoothies fit this bill nicely, so what’s more fun than a wine smoothie?

Love peaches? Be sure to check out this roundup of all my favorite peach recipes!

What is frosé?

Simply put, frosé is the common term for a frozen rosé wine cocktail.

I had not made frosé before testing this recipe; I am so happy with how it turned out. Frosé is said to have been developed in 2016 by bartender Justin Sievers at Bar Primi in New York.

strawberry peach frose in two glasses

How do I make frosé?

  1. When choosing a wine for this recipe, I recommend a rosé that is very “full bodied,” like a rosé made from Pinot Noir or Merlot. These will likely be darker in color and have a better flavor profile once frozen. Cold temperatures dull our taste buds, so choosing a wine that is too light will not produce as delicious of a result.
  2. Once you have the wine of choice, you’ll freeze the entire bottle for at least 5 hours. It will not freeze completely solid because of the alcohol content, but it will firm up.
  3. This recipe only requires 5 ingredients! Once your wine is frozen you’ll scrape it into a blender with some sugar, frozen strawberries, peaches, lime juice, and salt. Blend like a normal smoothie and then place back in the freezer to firm up once more (only about 15 minutes). Re-blend and you’re ready to serve!
healthy cocktail recipe in a glass shot from overhead

I hope you enjoy this simple frosé recipe! Feel free to mix up the fruits by trying a different kind of berry or stone fruit. It should keep in the freezer for a few weeks, if you manage to have leftovers.

Want to try more summer cocktails? Check out this quiz What Summer Drink Are You?

Love strawberries? Be sure to check out this round up of my favorite vegan strawberry recipes!

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two glasses of frose with orange flowers

Strawberry Peach Frose

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  • Total Time: 5 minutes
  • Yield: 4 glasses 1x


Cool off in style with this Strawberry Peach Frosé recipe! This perfect hot weather wine drink is blended with fresh fruit and lime juice to keep things tangy, refreshing, and delicious.


Units Scale
  • 1 750 ml bottle full-bodied rosé wine (dark, like a Merlot rosé)
  • 1/2 cup sugar
  • 1 cup frozen strawberries
  • 1/2 cup frozen peach slices
  • 1/4 cup lime juice
  • 1 tsp salt


  1. Pour entire bottle of rosé into a large, freezer-proof container (like a 9 x 13 pan). Let freeze until almost completely solid, about 5 hours. It will not freeze completely due to the alcohol content.
  2. Scrape frozen rosé out of container (I recommend wearing ear plugs!) into a stand mixer. Add sugar, frozen fruit, lime juice, and salt. Blend to combine, starting slowly and increasing speed gradually until mixture is completely combined.
  3. Add back into the freezer for 10-20 minutes to form the proper consistency. Remove and blend once more if desired. Pour into 2-4 glasses (remember that was a full bottle of wine!). Frosé will keep in a freezer bag for a couple of weeks, be sure to thaw slightly before re-blending.
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: cocktail
Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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