I’m excited to share my Peach Frose Recipe with you! Think of it as grown-up peach slush: sweet, sunny peaches blended with chilled rosé, a little lemon for brightness, and just enough simple syrup to keep it smooth. It’s quick, icy, and the easiest way to cool down on a hot day.
Level: Easy
Total Time: 25–30 minutes
Prep Time: 10 minutes
Chill Time: 15–20 minutes (in the freezer for thicker slush)
Yield: 4 servings
Cuisine: Frozen Drink / Cocktail
For adults of legal drinking age only.
The first time I made this, I brought a pitcher to a backyard hangout and it vanished in minutes. Peach frose feels fancy, but it’s really just a smart blend: fruit + wine + ice. I’ll walk you through it step by step, using simple words and clear cues so anyone can make it—no bar tools or tricky methods needed.
Description
Here’s what makes this drink a winner:
• Ripe peaches give natural sweetness and that summery smell.
• Dry rosé keeps it light and crisp, not heavy or syrupy.
• Lemon juice brightens the flavor so it doesn’t taste flat.
• Simple syrup smooths the texture so the slush blends evenly.
• Ice makes it frosty and fun—like a peach snow cone for grown-ups.
Ingredients
• 1 (750 ml) bottle dry rosé wine, well-chilled
• 3 cups sliced peaches (fresh ripe is best; frozen works too)
• 1/4 cup simple syrup (see “Directions” for a quick how-to)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 cups ice cubes
• Optional garnish: peach slices or a few mint leaves
What each item does:
• Rosé = the base. It’s the “juice” of the slush.
• Peaches = the main flavor.
• Simple syrup = sugar water that helps everything blend smoothly.
• Lemon = a small squeeze to wake up the peach flavor.
• Ice = what makes it a slush instead of plain juice.
Directions
- Make quick simple syrup (2 minutes):
o Mix 1/4 cup sugar + 1/4 cup hot water until the sugar disappears.
o Let it cool a few minutes. (That’s your 1/4 cup simple syrup.) - Prep the peaches:
o Rinse, pit, and slice. If the skins are fuzzy, you can peel them, but you don’t have to.
o Using frozen peach slices? No problem—use them straight from the freezer. - Blend the slush:
o Add to the blender: peaches, chilled rosé, simple syrup, lemon juice, and ice.
o Blend about 30–45 seconds until it looks thick and smooth. - Taste and adjust (important):
o Too tart? Add a spoon of syrup.
o Too sweet? Add a squeeze of lemon.
o Too thin? Add a handful of ice or a few frozen peach slices.
o Too thick? Add a splash of rosé or cold water. - Thicken the slush (optional but nice):
o Pour into glasses and set them in the freezer 15–20 minutes to make it extra frosty. - Serve:
o Stir once, garnish with a peach slice or mint, and enjoy right away.
Process Details
• Why lemon helps: A little sour taste makes sweet flavors pop, so the peach tastes brighter.
• Why syrup instead of dry sugar: Sugar crystals don’t blend evenly in cold drinks. Syrup does, so the slush feels smooth.
• Why freezing the glasses works: Cold glasses slow melting, so your slush stays thick longer.
• Fresh vs. frozen peaches: Both work. Frozen peaches make the drink thicker; fresh peaches taste a touch juicier.
• Blender tip: Start on low for a second so the ice grabs, then go high so everything turns to slush.
Tips for Success
• Pick a dry rosé for balance. If the wine is already sweet, start with less syrup.
• Use ripe peaches. If they smell peachy at room temp, they’re ready.
• Don’t overblend. Stop as soon as the chunks are gone; overblending warms the slush.
• Chill ingredients first. Cold fruit and wine = thicker, frostier results.
• Batch-friendly. You can double everything in a large blender.
Serving Ideas
• Poolside pitcher: Keep extra in a insulated jug; give a quick stir before pouring.
• BBQ match: Great with salty snacks, grilled chicken, or a simple green salad.
• Garnish fun: Peach slice, mint sprig, or a tiny lemon wheel on the rim.
Variations (Easy Swaps)
• Berry twist: Swap half the peaches for strawberries or raspberries.
• Citrus pop: Add extra lemon or a small squeeze of lime for more zing.
• Less alcohol: Replace 1 cup of rosé with 1 cup cold sparkling water after blending; pulse once to mix.
Storing & Re-Slushing
• Leftovers: Freeze in a sealed container.
• To serve again: Let it sit on the counter 5–10 minutes, then stir or give it a quick blend to bring back the slush.
Nutrition Info (Approximate per Serving)
• Calories: ~220
• Carbohydrates: ~24 g (mostly from peaches + syrup)
• Sugar: ~22 g
• Alcohol: ~18 g
• Protein: 0 g
• Fat: 0 g
• Fiber: ~1 g
• Sodium: ~5 mg
(Numbers are estimates and can change with your wine, fruit, and sweetness level.)
This Peach Frose Recipe is simple, bright, and refreshing—basically summer in a glass. I love how the peach flavor shines while the rosé keeps things crisp. Blend, taste, tweak a little, and you’ve got an easy crowd-pleaser that feels special without any fuss. Cheers!