Wine slushees are always a crowd pleaser, but of all of them, frosé is the favorite. Maybe it’s the catchy name, a portmanteau of frozen + rosé, or maybe it’s the refreshing lightness rosé and red fruits bring to the table. We strongly recommend you try making them for the weekend. Nancy did, and her suggestions for how to make the best frose possible follow using the Bon Appétit recipe as the base.

Base Recipe

Nancy used the recipe linked above from Bon Appétit and followed it to the letter the first time. The result was good. For the second iteration she made some changes and thinks they kick this frose recipe up a notch.

You’ll need: a bottle of dark rosé (we recommend d’Anjou), half a pound of strawberries (chop off the tops and quarter them), 2 1/2 oz lemon juice, 1/2 cup sugar, 1/2 cup water.

TWEAK: we think raspberries are even better.

How To Amp up This Frosé Recipe

Line a 9x13 pan (or similar; make sure what you use fits in your freezer) with foil. Dump in the rosé and pop it in the fridge.

Let this chill for at least 6 hours. After you put it in the freezer, proceed:

Quarter the strawberries or raspberries. Mash them a little. Don’t overdue it, but definitely fork press or use a potato masher to increase their surface area.

Combine 1/2 cups each of sugar and water. Stir constantly over high heat until clear and starting to boil. Add the mashed fruit and stir more. Turn off the heat, cover, remove from the burner and allow to sit for 3-5 minutes.

Strain the berry syrup and place in the fridge.

When the rose is frozen (it takes at least 6 hours but you can’t over freeze it) take it out of the freezer and the syrup out of the fridge. Break up the frozen rosé and put it in the blender along with all of the syrup (no clue why the recipe says to only use 3 1/2 ounces), lemon juice and about a cup of ice. Blend and serve.

Changes

We’re not sure why it has you make about a cup of syrup only to use less than half of it. Use all the syrup, or at least add to taste.

The frose recipe also calls for more freezing after blending to get a milkshake quality but Nancy’s was the perfect consistency, so skip this step.

Macerating the fruit to increase surface area gives it a bolder flavor. Just don’t go overboard so that you avoid seeds in the final product.