Strawberry Frosé Slushies Recipe: Easy Galentine’s Party Drink

The moment you open that freezer and hear the clink of icy strawberries tumbling into your blender, the anticipation of a Strawberry Frosé Slushie is almost too much to handle. The sweet scent of ripe berries, a hint of tartness from the chilled rosé, and that frosty swirl coming together—it’s the kind of sensory magic that makes you stop and grin. I still remember the first time I whipped up these Strawberry Frosé Slushies for a Galentine’s celebration. The laughter bouncing off the kitchen walls, the pink glow in every glass, and the instant “oohs” as my friends took their first sip—pure bliss.

Honestly, when I was knee-high to a grasshopper, my idea of a special drink was a soda float at my grandma’s house. Fast-forward to today, and I find myself craving that same sense of fun and togetherness—but with a grown-up twist. That’s where this recipe comes in. I stumbled upon the magic of frosé years ago, trying to replicate a drink from a swanky rooftop bar (you know, the kind of place where the napkins are fancier than your entire kitchen). Little did I know, making a Strawberry Frosé Slushie at home was dangerously easy and so much more personal.

Let’s face it, these slushies aren’t just a drink—they’re a celebration in a glass. My friends couldn’t stop sneaking extra pours, and even my mom (who claims she “doesn’t do pink drinks”) was hooked after one taste. Whether you’re planning a Galentine’s bash, a cozy night in, or just need to brighten up your Pinterest board with something unapologetically pretty, this Strawberry Frosé Slushies recipe is the answer. And yes, I’ve tested it more times than I should admit—in the name of research, of course. Now it’s a staple at every gathering, the perfect gift for friends, and honestly, it feels like a sparkling, berry-filled hug in every sip. You’re going to want to bookmark this one—I promise!

Why You’ll Love This Recipe

When I say I’ve tried just about every frozen cocktail under the sun, I mean it. Some were too sweet, some melted into a sad puddle before the second round, and others just didn’t have that “wow” factor. But these Strawberry Frosé Slushies? They hit every note. Here’s why you’ll be reaching for this recipe again and again:

• Quick & Easy: Ready in under 10 minutes—just blend, pour, and enjoy. No fuss, no waiting around.
• Simple Ingredients: You probably have most of these in your kitchen already. Frozen strawberries, a trusty bottle of rosé, fresh lemon—no wild goose chase at the grocery store.
• Perfect for Parties: Whether it’s Galentine’s, a summer BBQ, or just a Tuesday night, these slushies bring the party. They look gorgeous and taste even better.
• Crowd-Pleaser: Kids love the non-alcoholic version, adults ask for seconds (and thirds). It’s got universal appeal—pink, pretty, and packed with flavor.
• Unbelievably Delicious: The balance of sweet berries, crisp wine, and tart lemon is pure comfort in a glass. It’s the kind of drink that makes you sigh with happiness.

What makes this Strawberry Frosé Slushies recipe stand out? For starters, the technique: freezing the wine and using ultra-cold fruit keeps everything perfectly slushy—no more watery drinks. I blend in a splash of lemon and a touch of simple syrup for just the right brightness and sweetness. It doesn’t taste like everyone else’s frosé; it tastes like the best one you’ve ever had. The texture is perfectly thick, the flavor is bold but balanced, and with every sip, you get that “ahh” feeling.

Honestly, I love that this recipe isn’t complicated. It’s meant for fun, easy celebrations, and spontaneous get-togethers. It’s comfort food in cocktail form—refreshing, beautiful, and always the star of the table. You get all the flavor without any fancy techniques, and you can make it your own with endless variations. If you want a recipe that’s guaranteed to impress, but won’t stress you out, this is it. Trust me, one taste and you’ll see why my Galentine’s crew requests it every single year.

What Ingredients You Will Need

This Strawberry Frosé Slushies recipe is all about keeping things simple, fresh, and absolutely delicious. Most of these ingredients are pantry or fridge staples, and you can swap in what you have on hand. Here’s what you’ll need for the magic:

• Frozen Strawberries (about 2 cups / 300g, hulled): These are the star of the show, providing sweetness and that gorgeous pink color. I’ve used both store-bought and my own summer batch—either works.
• Rosé Wine (1 bottle, 750ml, preferably dry and chilled): Go for a crisp, not-too-sweet rosé. I love La Vieille Ferme or Wolffer Estate for their balance, but any favorite will do. Freeze the wine in a flat container or ice cube trays for a thicker slushie.
• Lemon Juice (2 tablespoons / 30ml, freshly squeezed): Adds brightness and makes the flavors pop. You can swap in lime if you want a twist.
• Simple Syrup (2 to 4 tablespoons / 30-60ml, adjust to taste): Just equal parts sugar and water, dissolved. You can use honey or agave for a natural option. If your berries are super sweet, you might not need much.
• Ice Cubes (1 cup / 120g): For extra chill and thickness. Optional if your wine and strawberries are really frozen, but I like the texture it adds.
• Optional Garnishes:
  • Fresh Strawberries, sliced (for that pretty Pinterest look)
  • Lemon Wheels or twists
  • Mint Leaves (adds a refreshing touch)
  • Edible Flowers (if you’re feeling fancy or want an Instagram moment)

If you need substitutions, here are some tried-and-true swaps:

• Use frozen raspberries or peaches for a flavor twist (equally delicious and just as vibrant).
• Switch the rosé for sparkling rosé or non-alcoholic blush wine for a booze-free version.
• Use stevia or monk fruit for a lower-sugar simple syrup.
• If you’re dairy-free, skip the creamy add-ins—this recipe doesn’t need them.

Honestly, I’ve made Strawberry Frosé Slushies with whatever berries I had hiding in the freezer, and it always turns out great. As long as you keep the wine cold and the fruit frozen, you’re golden. For the best flavor, use ripe, juicy berries (and don’t forget to taste before you serve—sometimes a little extra lemon or syrup makes it perfect).

Equipment Needed

One of the best things about this recipe is how little you need to make it happen. No fancy gadgets, just a few trusty kitchen tools. Here’s what I use every time:

• High-Powered Blender: Essential for getting that silky-smooth slushie texture. I use my old Ninja (which has survived more party nights than I can count). If yours is basic, just blend a bit longer.
• Freezer-Safe Container or Ice Cube Trays: For freezing the rosé. Pour it in the night before for best results.
• Measuring Cups & Spoons: For getting your syrup and lemon juice just right. Eye-balling is fine, but I’ve learned precise measurements make all the difference.
• Citrus Juicer: Handheld or electric, doesn’t matter. Even squeezing by hand works (just watch out for seeds).
• Serving Glasses: Go for stemless wine glasses, mason jars, or even pretty tumblers. I love using mismatched glasses for a cozy, casual vibe.
• Straw or Spoon: To swirl and serve. I keep a stash of reusable straws just for slushies.

If you don’t have a high-powered blender, a food processor will do the trick. For freezing wine, any shallow pan works—just make sure it’s freezer-safe. And if you’re short on measuring tools, use your best judgment (a little more or less syrup won’t hurt). Budget tip: thrift stores often have great glassware and tools for a fraction of the price. For specialty blenders, I wipe mine down right after use to keep the blades sharp and the motor happy.

Preparation Method

1. Freeze the Rosé: Pour your chilled rosé into a shallow freezer-safe container or ice cube trays. Freeze for at least 6 hours, preferably overnight. The wine won’t freeze completely solid (because of alcohol), but it’ll get thick and slushy.
2. Prep the Fruit: If using fresh strawberries, hull and slice them, then freeze for at least 2 hours. If using store-bought frozen strawberries, measure out 2 cups (300g) and let them sit for 5 minutes to soften slightly.
3. Make Simple Syrup: Combine equal parts sugar and water (about 2 tablespoons / 25g sugar + 2 tablespoons / 30ml water) in a small saucepan. Heat gently until dissolved, then cool. You can make extra and store in the fridge for up to 2 weeks.
4. Blend the Base: In your blender, add the frozen rosé, frozen strawberries, lemon juice (2 tablespoons / 30ml), 2 tablespoons (30ml) simple syrup, and ice cubes (1 cup / 120g). Blend on high for 30-45 seconds until smooth and thick.
5. Adjust Sweetness: Taste the slushie. If it needs more sweetness, add another tablespoon (15ml) of simple syrup or a splash more lemon if you want it tangier. Blend again for 10 seconds.
6. Check Texture: If it’s too runny, add a handful more ice. Too thick? Splash in a bit more rosé or a spoonful of water. The texture should be scoopable but pourable—think soft-serve consistency.
7. Serve Immediately: Pour the slushies into chilled glasses. Garnish with fresh strawberry slices, lemon wheels, mint leaves, or edible flowers. Serve with a straw or spoon.
8. Troubleshooting: If your blender jams, pulse in short bursts. If the color looks dull, add a few fresh berries for vibrancy. For a stronger strawberry flavor, toss in a splash of strawberry puree.
9. Prep Notes: Always freeze the wine and berries ahead of time. If you’re prepping for a party, you can blend everything (except ice) and freeze the mixture, then re-blend with ice right before serving.
10. Efficiency Tip: Set up a slushie bar with pre-frozen fruit, syrup, and wine so guests can blend their own. It’s interactive and keeps things cold.

Sensory cues: You’ll know it’s ready when the slushie is bright pink, thick, and frosty. The smell should be fresh and inviting—like strawberry fields! If it tastes flat, a little extra lemon brings it back to life. And remember, no need for perfection—a little mess is part of the fun.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks and learned from plenty of frosé fails (trust me, there’s no shame in a watery slushie—just an excuse to try again!). Here’s what works best for the perfect Strawberry Frosé Slushies every time:

• Freeze Everything: The colder your ingredients, the thicker and longer-lasting the slushie. Don’t skip freezing the wine—it’s a game changer.
• Don’t Overblend: If you blend too long, the slushie can turn soupy. Pulse until just mixed, then stop. If you need to re-blend, add more ice.
• Layer Flavors: Add lemon and syrup gradually, tasting as you go. Every batch of strawberries is different—some need more sweetness, some less.
• Batch Prep: For parties, blend in small batches and keep the slushies in the freezer between rounds. Stir before serving if they get too icy.
• Use Real Fruit: Skip the bottled strawberry puree—fresh or frozen berries give the best flavor and color.
• Glassware Matters: Chill your serving glasses in the freezer for 30 minutes. It keeps the slushie cold and looks super fancy.
• Troubleshooting: If your slushie separates (wine pooling at the bottom), blend for another 10 seconds or add a pinch more ice. If the flavor is bland, a dash of salt brightens everything up.

Personal lesson: Once, I tried making these with room-temperature wine and lukewarm berries—big mistake. The slushie melted before I could even snap a photo, and the flavor was flat. Now I always freeze the wine and keep a stash of berries ready. Multitasking tip: while the wine is freezing, prep your garnishes and simple syrup. Consistency tip: Use the same brand of rosé and berries for every batch if you want predictable results.

Variations & Adaptations

One of my favorite things about this Strawberry Frosé Slushies recipe is how easy it is to change things up. Whether you’re catering to dietary needs or just want a new twist, here are some ideas I’ve tried (and loved):

• Dairy-Free & Vegan: This recipe is naturally dairy-free, but for extra creaminess, blend in a splash of coconut milk or almond milk. It adds a tropical vibe.
• Berry Swap: Use frozen raspberries, blueberries, or peaches instead of strawberries for a unique flavor and color. Mixed berry frosé is a crowd-pleaser!
• Low-Sugar Option: Replace simple syrup with stevia, monk fruit, or skip it entirely if your berries are super sweet. Add extra lemon for tartness.
• Non-Alcoholic Version: Substitute the rosé with sparkling grape juice or a non-alcoholic blush wine. Kids and non-drinkers love it, and it’s just as pretty.
• Seasonal Adaptations: In summer, use fresh strawberries and add a handful of basil for a garden-fresh twist. In winter, swap in frozen cherries and a dash of cinnamon.
• Personal Twist: I sometimes toss in a splash of elderflower liqueur or Chambord for a floral/fruity kick. It turns a basic slushie into a signature cocktail.

If you have allergies, use gluten-free wine and confirm your syrup is safe. For different methods, this recipe works with a food processor if you don’t have a blender, or even by hand (mash the berries and stir with a whisk—just a bit chunkier). Feel free to customize for different taste preferences—more lemon for tartness, more syrup for sweetness, or skip the garnish if you’re short on time. Honestly, I’ve never made two batches exactly the same, and that’s part of the fun.

Serving & Storage Suggestions

Strawberry Frosé Slushies are best served ice-cold, fresh out of the blender. For parties, pour into chilled stemless wine glasses or mason jars, then top with a slice of fresh strawberry, a lemon wheel, and a mint sprig. They look gorgeous lined up on a tray, especially with edible flowers for that Pinterest-worthy flair.

Pair these slushies with light appetizers—think cheese platters, charcuterie, or summer salads. They’re also perfect alongside brunch favorites like waffles or fruit skewers. For beverages, serve sparkling water or lemonade alongside for a refreshing non-alcoholic option.

To store leftovers, pour the slushie mixture into a freezer-safe container and freeze. It’ll firm up, so let it sit at room temp for 10-15 minutes, then re-blend with a splash of wine or juice before serving. These keep well for up to a week, though the texture is best on day one. Reheating isn’t necessary—just thaw gently and blend. Over time, the flavors meld and deepen, so sometimes day-two slushies taste even richer.

If you want to prep ahead, blend everything except the ice, store in the freezer, and finish with ice before serving. That way, you’re always ready for a spontaneous celebration!

Nutritional Information & Benefits

Each serving of Strawberry Frosé Slushie is about 180 calories, with roughly 1g protein, 0g fat, 28g carbs (of which 24g sugar), and 2g fiber. The bulk of the calories come from the rosé and simple syrup, but the strawberries add a healthy dose of vitamin C, antioxidants, and fiber.

Rosé is relatively low in alcohol and sugar, making this a lighter choice compared to many cocktails. If you use stevia or monk fruit, you’ll cut down on added sugars. This recipe is naturally gluten-free, dairy-free, and can be adapted for low-carb diets by reducing the syrup.

Potential allergens: Some wines may contain sulfites, so check labels if sensitive. For non-alcoholic versions, use allergen-free juices. Personally, I love that this recipe delivers both flavor and a touch of wellness—berries for heart health, wine for a little celebration, and none of the heavy, sugary mixers.

Conclusion

There’s something undeniably magical about Strawberry Frosé Slushies—the way they blend fun, flavor, and pure joy in every frosty sip. If you’re looking for a party drink that’s as easy as it is impressive, this recipe is your new go-to. It’s perfect for Galentine’s gatherings, summer afternoons, or any moment that deserves a splash of pink.

Feel free to customize with your favorite fruits, syrups, and garnishes—this recipe loves a personal touch. I keep coming back to it for the nostalgia, the smiles it brings, and the excuse to celebrate with friends. Honestly, it’s the kind of drink that makes every occasion feel special, no matter how casual.

I’d love to hear how you make it your own! Share your twists in the comments, pin it for later, or tag me on social when you serve up your Strawberry Frosé Slushies. Here’s to more laughter, more pink drinks, and more unforgettable moments—cheers!

FAQs

Can I make Strawberry Frosé Slushies ahead of time?

Yes! Blend everything except the ice, freeze the mixture, and blend with ice right before serving for the best texture.

What’s the best rosé wine to use?

Choose a dry, crisp rosé—look for notes of strawberry or citrus. Avoid overly sweet or sparkling varieties unless you want extra fizz.

How do I make these slushies non-alcoholic?

Substitute rosé with sparkling grape juice, cranberry juice, or non-alcoholic blush wine for a kid-friendly, party-ready treat.

Can I use fresh strawberries instead of frozen?

Absolutely! Just freeze them first for at least 2 hours to get that perfect slushie texture.

How can I adjust the sweetness?

Add more or less simple syrup as needed. Taste after blending—sometimes berries are sweet enough on their own!

Print