Watermelon Raspberry Frosé (Frozen Rosé)

Watermelon Raspberry Frosé-A Rosé cocktail
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With the hot days of summer fully in effect and with everyone looking for great ways to beat the heat, why not turn to something fun, fruity and frozen? One of the big drink sensations sweeping the nation totally checks all the boxes for a great summer treat, the Frosé! We came up with our take on this frozen drink, the Watermelon Raspberry Frosé.

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Watermelon Raspberry Frosé-A Rosé cocktail

What is a Frosé? Simply put is a catchy name for a frozen Rosé,a slushy concoction made by freezing that wonderfully pink wine that isn’t quite red enough to be a red and not white enough to be a white! Rosé is one of the oldest styles of wine, as it uses the ancient style of maturation with some contact with the grape skins that comes from the simple pressing method used to break down the grapes which leads to a lighter fruitier wine than the more modern red wines.

Watermelon Raspberry Frosé-A Rosé cocktail

In the not to distant past, Rosé had a little bit of a reputation as an uncool wine (it often was the choice of little old ladies) while the cool kids were all drinking bit bold reds and dry whites. But in the last year, Rosé seems to be making a comeback as more drinkers discover the European fashion of drinking Rosé in the summer! Of course, we also think there is another reason for the rise of the Rosé, the Frosé!

Watermelon Raspberry Frosé-A Rosé cocktail

We recently were playing around with watermelons for another summery watermelon cocktail so we had some fresh watermelon around that needed to be used before we had to go out of town on some traveling. We had been kicking around making a Frosé as we love making boozy frozen desserts to have around our pool in the summer. So what better way to prevent a watermelon going to waste than freezing it to mix in our Frosé?

Watermelon Raspberry Frosé-A Rosé cocktail

We chunked out the watermelon into nice easy to freeze chunks and let them get nice and frozen while we headed off on our trip. While the watermelon chucks were freezing, we poured out a nice Rosé into ice cube trays and let them freeze. We knew that our trip to Kansas City (did you see our adventures on Instagram?) was going to be a warm one so both of us were looking forward to a dip in the pool when we got back. Of course a good lazy day relaxing in the pool needs a good drink, so we had our Watermelon Raspberry Frosé in mind before we even left for our trip!

Watermelon Raspberry Frosé-A Rosé cocktail

Making our Watermelon Raspberry Frosé was really easy, throwing a couple chunks of the frozen watermelon, some frozen raspberries (store bought frozen raspberries are fine!) and the frozen Rosé cubes into the blender and giving it a pulse until everything was smoothed down to a nice slush. If it gets a little thick and hard to blend, we recommend a slash or two of fresh squeezed lime juice to thin it out to make it easier to blend. The lime juice adds a nice citrus edge that really brings out the fruity flavors of the watermelon and raspberry.

If you need a great way to beat the heat this summer, give our Watermelon Raspberry Frosé a try! Sweet, fruity and frozen, you will find sipping on this Watermelon Raspberry Frosé might just be the frozen treat for your summer! Cheers!

Watermelon Raspberry Frosé (Frozen Rosé)



Watermelon Raspberry Frosé (Frozen Rosé)


  • 1 cup frozen watermelon cubes
  • 1/3 cup frozen raspberries
  • 1 Tablespoon lime juice
  • 8-10 oz frozen rosé cubes


  1. Cube the watermelon and lay flat on a tray to freeze (while we froze ours overnight, you could throw them in the freezer for a few hours if you are in a rush!)
  2. Fill ice cube trays with rose wine and freeze.
  3. In a blender, add watermelon chunks, frozen raspberries, frozen rose and lime juice.
  4. Blend until smooth.
  5. Enjoy!



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33 thoughts on “Watermelon Raspberry Frosé (Frozen Rosé)

  1. This looks so incredibly delicious! One question though, don’t the raspberry seeds make it gritty in texture? I tried raspberry sorbets before and always had to strain the liquid to not make it feel like eating sand.

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