Friday Distractions: Frose´!

Friday Distractions: Frose´!

About 11:05 am most Fridays, I find my thoughts wandering out the door and ahead to the weekend. To the beach or my favorite hiking trail, or just sitting on the deck with a favorite cocktail and my feet up, listening to a great song and unwinding from the week.

Last week, I was on the Cape on vacation and was introduced to a delicious new beverage -  Frose´ (a slushy made with Rose´ wine for the uninitiated). It´s sweet, cold, pink and perfect for a hot, East Coast evening outside. Since I got back, I have been trying to figure out how to make Frosé at home. I finally found a great recipe for it (EASY!), so that I can re-gain that AAAHHHH I had on that Friday in Provincetown.

Last night I put on my favorite summer shirt and my favorite cutoff shorts (stolen from my brother), and made some Frosé. Just need a freezer and a blender - so simple! It took me longer to figure out how to make the accent on the e for Frosé. 

Now all I can think about is sitting on the deck with my feet up, a glass full of pink yummi-ness in hand, listening to Kygo

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See recipe below, found at Bon Appetit, with some extra Carve-isms thrown in.   

How to make the perfect Frosé (for 4-6)

(Lifted from Bon Appetit) with some additional Carve-isms thrown in).


1 750 ml bottle of hearty, bold rose (such as a Pinot Noir or Merlot Rose). Bon Appetit says to choose a full-flavored, full-bodied, dark-colored rosé for freezing. It will lose some of its color and will be a bit diluted after freezing and blending; you want something that can hold its own. 

I made this one with La Granja Garnacha Rosé (about $5 at Trader Joes) and it was good!

1/2 cup sugar 

8 oz fresh strawberries, hulled and quartered

2 1/2 TBS of lemon juice (fresh if you can get it)

1 c crushed ice 


  • Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours
  • Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes
  • Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes 
  • Experimenting with other types of fruit (kiwis, peach, watermelon) is encouraged  
  • Do Ahead: Rosé can be frozen up to 1 week ahead.

Thanks to for the photo. For more recipes, and great photography and styling ideas, check out her blog 


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