Frosé was the trending summer cocktail in New York last year. I am a bit late to the party, clearly, to only have discovered it recently. It is essentially an adult slushy drink made with rosé wine and I have seen it made with blitzed strawberries and a splash of vodka. I did not want to make it too boozy so my version plays with the colour pink and I made this Frosé with Rose Water and Pink Peppercorns.

Frosé with Rose Water and Pink Peppercorns

Most of the recipes I have seen require you to freeze the rosé wine in ice cube trays and then process in a food processor to a slush. As I have an ice cream maker I churned the rosé wine until the preferred consistency but suggest you use the ice tray method should you not have the equipment. You can also freeze the mix after churning and serve it as a sorbet.

Frosé with Rose Water and Pink Peppercorns

The frosé is tangy, citrusy and rosy due to the addition of the lime juice and rose water. The rose water is optional but I think it adds a wonderful rose flavour the the drink. You could also add a handful of mashed strawberries.

Frosé with Rose Water and Pink Peppercorns

It is a stunning colour and the pink peppercorns are so pretty and add pops of spicy pepperiness in between the sweetness of the frosé. It is deliciously refreshing as a cocktail for a lazy summer’s day or as a served as sorbet after a big meal. Enjoy!

Frosé with Rose Water and Pink Peppercorns

Our next Food Photography Workshop will take place on the 30th of April 2017. It falls on a long weekend so I hope it will make it easier to fit in busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location.

Frosé with Rose Water and Pink Peppercorns


  • 1 bottle rose wine (not sweet and chilled)
  • 125ml water
  • 125ml sugar
  • juice of 2 limes
  • ½ - 1 tsp rose water (optional)
  • ½ tsp salt
  • crushed pink peppercorns for serving


  1. Mix the water and sugar is a saucepan and bring to a fast simmer while stirring until the sugar has dissolved
  2. Remove from the heat and stir in the lime juice, rose water and salt
  3. Add the sugar syrup to the rose wine in a large jug.
  4. Taste and see if the mixture needs more sugar or lime juice and add accordingly
  5. Place in the fridge to cool for 30 – 60 minutes and churn the rose in an ice cream machine as per the manufacturer’s instructions. Serve immediate as a slushy drink
  6. For a sorbet, place the churned mix in the freezer and freeze for about 2 -3 hours (giving it a stir every hour or so) until the mixture is firm but not frozen solid and serve as a sorbet
  7. Serve in cocktail glasses and sprinkle with a few pink peppercorns
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