Fruity Frosé Gin Cocktails

It seems that I'm a bit late to the Frosé party, I had seen it advertised over the summer but, to be honest, I didn't really get the attraction.  Slushy drinks just automatically make me think of the blue raspberry Slush Puppies that I used to always bug my parents for when I was a child.  The ones that gave you brain freeze and tooth rot!  I'm also not a huge fan of fruity cocktails, my cocktail of choice is always a dirty martini.  So really, I'm not sure what came over me, but we had a bottle of rosé in the fridge last weekend, the sun was shining, and I thought why not give it a go.  It was surprisingly yummy and refreshing on a hot Hong Kong afternoon, and it's pink so that's always a plus point!  I know that summer is coming to a close for many but I'm sure there will still be a sunny day or two left to give this recipe a try.  We are just getting into my favourite time of year in HK, when the humidity drops but it is still nice and warm, so I am looking forward to future evenings sat on my balcony sipping on a glass or two of this gin spiked slush.




1 Bottle of rosé wine.  I used a dry rosé with quite a dark colour.

150ml Gin

A cup of crushed ice

For the fruit syrup:

250g Strawberries and/or raspberries, chopped

100g Caster sugar

100ml Water


  1. Pour the rosé into a large zip lock bag, seal well and put into the freezer overnight.  Please note that it will not freeze completely due to the alcohol content.
  2. To make the fruit syrup, place the chopped strawberries and raspberries into a small pan with the sugar and water.  Heat stirring constantly until the sugar has melted.  Allow to boil for 5 - 10 minutes until the fruit starts to break down, use a spoon or fork to help mash up the fruit as it cooks.  Allow to cool.  If you want it to be smooth then you can strain it or blend it with a hand blender.
  3. When the rosé is frozen put it into a blender with the gin, crushed ice and 6 tablespoons* of the fruit syrup.  Blend until combined into a thick slush.  If it is starting to melt too much then pop the blender back into the freezer for half an hour until it freezes up a bit more.
  4. Place some chopped fruit into glasses**, pour in the Frosé, drizzle over a little more of the sugar syrup, and top with a few frozen raspberries to make it look pretty.

*Alter the amount of syrup depending on how sweet you like it.

**I dipped the rims of the glasses in egg white and then dipped them in sugar to give the frosted effect.