For the past several summers, the frosé—a frozen rosé cocktail (or wine slush, if you prefer) has been served as a winetail (wine cocktail) or an after-dinner drink (liquid dessert).

Here’s our first set of frosé recipes, from two summers ago.

This recipe (photo #1), from the U.S. Highbush Blueberry Council, adds blueberries that turn a frosé into a thick, toothsome slushie.

The Blueberry Frosé is a high-antioxidant cocktail (now there’s an excuse!).

Blueberries have one of the highest antioxidant levels of all fruits and vegetables. Their chief antioxidants are family of polyphenols called flavonoids.

Among the many benefits attributed to flavonoids are reduced risk of asthma, cancer, heart disease and stroke. They may play a special role in protecting the brain. Here’s more about flavonoids.

Check our Antioxidant Glossarys, and these details on the specific benefit of blueberries.

If the antioxidants don’t convince you, make a Blueberry Frosé to celebrate National Blueberry Month: July.

Ingredients For 4 Servings

  • 1 750 ml bottle (25 ounces) rosé wine
  • 2-1/3 cups frozen blueberries, divided
  • 1/3 cup granulated sugar
  • 1/4 cup fresh lemon juice (1 lemon)
  • 1/4 cup fresh basil leaves, divided
  • Optional garnish: fresh blueberries on a pick
    For virgin drinks, substitute lemon sparkling water for the wine.


    1. POUR the wine into ice cube trays; freeze for 6 to 8 hours until almost frozen solid. (Wine will not freeze completely because of the alcohol content. The higher the A.B.V. or proof of an alcohol beverage*, the less solid it will freeze.)

    2. PULSE in a blender until smooth: the wine ice cubes, 2 cups of the frozen blueberries, the sugar, lemon juice and 2 tablespoons of basil leaves.


    Blueberry Basil Frose
    [1] Blueberry frosé, a frozen drink or blueberries and rose wine (photo © U.S. Highbush Blueberry Council.

    Bosman Rose Wine
    [2] Bosman Family Vineyards, a Fair Trade Certified winery in South Africa. The salmon-colored wine is made in the dry Provence style, and has notes of strawberry and peach.

    3. DIVIDE among 4 glasses. Garnish with remaining blueberries and basil leaves. While the frozen blueberries are a nice garnish, we like fresh blueberries on a pick even more.

  • Highbush blueberries (Vaccinium corymbosum) grow on tall bushes; some cultivars reach a height of 6 to 8 feet. The berries are larger and more abundant than lowbush blueberries, although their flavor may be somewhat less intense and sweet.
  • Lowbush blueberries (Vaccinium angustifolium), also referred to as wild blueberries, grow in Maine and the colder regions of eastern North America. The shrubs grow no taller than two feet and may be smaller, depending on soil and climate, and produce small, exceptionally sweet bluish-black berries. If you want to plant a bush or two, these are hardy plants that do well in all soils, even poor, rocky types, providing the drainage is good.

    Plus, more blueberry recipes.

    We made our Blueberry Frosé with a bottle of Bosman Generation 8 Rosé, from South Africa.

    The first Bosman emigrated to South Africa eight generations ago, in 1798. He grew grapes on his land to make wines for his own consumption.

    The practice continued through six generations until the seventh decided to join the South African wine renaissance and make wine for sale. Hence: Bosman Family Vineyards.

    There’s a ninth generation, far too young to help with production. You can see the generations here, and guess how long it will take the youngsters to join the family business.

    If you’d like to “visit” the vineyard, head to


    *A.B.V., alcohol-by-volume, the number of milliliters of ethanol expressed as a percentage. Here’s more about it. Another way to specify the amount of alcohol is the alcohol proof, which in the U.S. is twice the alcohol-by-volume A.B.V. Systems of expressing proof can vary in other countries.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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