Frozen Rosé Spritz
A frozen rosé spritz — blended rosé wine with Aperol, prosecco, and fresh strawberries. The ultimate summer cocktail in 5 minutes.
When the temperature climbs past 80°F, nobody wants a hot drink or a heavy cocktail. They want this frozen rosé spritz — a slushy, pink, barely-boozy blend of rosé, Aperol, prosecco, and fresh strawberries that tastes like summer in a glass.
Why You’ll Love This Frozen Rosé Spritz
The summer cocktail that makes every backyard feel like the Amalfi Coast.
- 5 minutes in a blender — no cocktail shaker skills required.
- Lightly boozy — refreshing, not knockout.
- Scales for a crowd — double or triple the recipe in a pitcher.
- Beautiful color — the kind of drink that stops mid-sip for a photo.
Ingredients
Use a dry rosé you’d happily drink on its own — Provence-style works best. Avoid sweet rosés; the Aperol and strawberries provide all the sweetness you need.
- 1 bottle (750 ml) dry rosé wine, frozen into cubes (see below)
- 2 oz Aperol
- 4 oz prosecco (or any dry sparkling wine)
- 1 cup fresh strawberries, hulled
- 2 tbsp simple syrup (optional, depending on strawberry sweetness)
- Fresh mint for garnish
Equipment
- Blender
- Wine glasses or coupes
- Straws (because it’s a slush)
How to Make a Frozen Rosé Spritz
Step 1 — Freeze the rosé (4+ hours ahead)
Pour the rosé into ice cube trays and freeze until solid, at least 4 hours or overnight. This is the step that makes the texture work — you’re essentially making rosé ice cubes that blend into a smooth slush instead of diluting into a watery mess.
Step 2 — Blend (2 minutes)
Add the frozen rosé cubes, Aperol, strawberries, and simple syrup (if using) to a blender. Blend on high until smooth and slushy. If your blender struggles, add 2-3 tablespoons of prosecco to get things moving. You want the consistency of a frozen margarita — thick enough to hold a straw upright.
Step 3 — Pour and top (1 minute)
Divide the frozen mixture between 4 glasses. Top each with about 1 oz of prosecco — it fizzes and creates a lighter layer on top. Garnish with a fresh strawberry and a sprig of mint.
Pro Tips
Freeze the glasses too. Pop your wine glasses in the freezer for 10 minutes before serving. The slush stays frozen longer in a frosty glass.
Taste before adding simple syrup. Strawberry sweetness varies wildly. Blend without it first, taste, then add syrup a tablespoon at a time.
Dry rosé matters. Sweet or white Zinfandel-style rosés make this cloyingly sweet. Look for Provence, Spanish rosado, or any dry pink wine.
Variations & Substitutions
Non-alcoholic version
Replace rosé with frozen sparkling rosé water or grape juice. Skip the Aperol and prosecco. Add a splash of grenadine for the bitter-orange flavor.
Strawberry swap
Raspberries, peaches, or watermelon all work beautifully. Peach + rosé is a particularly elegant combination.
Single serving
Freeze 6-8 rosé cubes. Blend with ½ oz Aperol, ¼ cup strawberries, and top with 1 oz prosecco. Perfect for a solo happy hour.
Storage & Reheating
This is a make-and-drink-now cocktail. The frozen rosé cubes keep in the freezer for up to 2 weeks. Blend fresh each time you want a glass.
What to Serve With Frozen Rosé Spritz
This cocktail is the perfect opener for a summer dinner party. Follow it with our grilled steak with chimichurri for a main course that matches the occasion. For appetizers, our Korean corn cheese is a crowd-pleasing starter. And for dessert, our patriotic berry trifle keeps the pink theme going.
Nutrition Information
Per serving (1 of 4): approximately 180 calories, 1 g protein, 14 g carbohydrates, 0 g fat, 1 g fiber. Values are estimates and depend on the specific wine used.
Frequently Asked Questions
Can I use regular ice instead of frozen rosé cubes?
You can, but it’ll dilute the flavor as it melts. The frozen rosé cubes are what make this recipe special — the slush gets thicker as it melts instead of weaker.
What if I don’t have Aperol?
Campari is more bitter and more alcoholic. Select Aperitivo is slightly sweeter and more herbal. Any of the three work — they’re all in the bitter-orange family.
Can I make a big batch for a party?
Freeze 2 bottles of rosé in cubes. Blend in batches of 4 servings each. Keep the blended slush in the freezer between batches — it holds for about 30 minutes before getting too hard.
What’s the best rosé for this?
A dry Provence rosé ($10-15 range) is perfect. You don’t need anything fancy since it’s being blended with other flavors. Whispering Angel, Miraval, or any Côtes de Provence works great.
If you make this frozen rosé spritz, let us know in the comments what fruit variation you tried. Next time we’re going to try a watermelon-mint version for peak summer. Save this one for the next heat wave.