Strawberry Frosé Recipe

Strawberry Frosé

Serves 4-6
This fun summer drink goes down easy and is so great on a hot day. Try flavoring the simple syrup for an interesting twist.


  • 1 750ml bottle Metropolitan Market Rosé Metropolitan Market Rose
  • 1 pint strawberries, hulled
  • 1/4 cup sugar C&H Pure Cane Granulated White Sugar
  • 1/4 cup water


  1. Pour rosé into a shallow metal or glass 13- x 9-inch baking dish and freeze for at least 4 hours or overnight. Due to the alcohol content, it won’t freeze solid.
  2. Combine sugar and water in a small saucepan, heat over medium stirring until sugar dissolves. Refrigerate simple syrup until cold.
  3. Combine simple syrup and berries in a blender, spoon in frozen rosé and puree until smooth. Serve immediately or store the blender pitcher in the freezer until ready to serve. Re-blend until slushy if made ahead.
  4. Cook’s Note:
  5. Add 1/2 cup mint or basil leaves to the simple syrup after removing from the heat. Infuse syrup for 30 minutes, strain through a fine mesh sieve and refrigerate until ready to use.

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