Chill Out with This Refreshing Rosé Slush Recipe

Rosé slush. That pink chill that melts slow on your tongue. Strawberries crushed with a little fizz, sugar slipping away in frozen wine bits. It’s like summer trapped in a glass but with a twist that makes it zing. Ice-cold, sweet and tart, flashing bright in the sun. No fuss, just cool.

Why You’ll Crave It

• Totally refreshing on hot days, like a hug and a punch combined.
• Fruit-driven but still with that grown-up wine buzz—fun, right?
• Sweet but not sickly; just right balance of berries and citrus.
• Super easy mix of frozen and fresh—no blender nightmares.
• Perfect for little gatherings or even just one lazy afternoon chill.

I always think a splash of something bubbly makes it better, bubbly or no.

What You’ll Need

• Rosé wine: around 520 ml, chill it well, dependable but not too fancy.
• Honey: about 130 grams, a golden drizzle instead of plain sugar, brings a mellow sweetness.
• Fresh blackberries: roughly 300 grams, fresh, washed, with a bit of tang and a wild edge.
• Sparkling water: 270 ml, some bubbles to lighten things, use chilled for better slush vibes.
• Lime juice: 20 ml, about a tablespoon, bright and sharp really wakes it up.
• A dash of ginger syrup: 15 ml, adds spicy warmth, unexpected but works magic.

Easy How-To

Freeze the wine and honey mix

Mix the rosé and honey in a plastic or glass dish that’s freezer safe. Stir it till the honey dissolves as much as it can. Cover it up and toss in the freezer for about 7 hours—give or take—until it’s thick and icy like granita but not a solid block.

Blend the berries and the rest

In your blender, chuck in the blackberries, sparkling water, lime juice, and that ginger syrup you have. Blitz it until it’s roughly smashed but still a little chunky. Add the frozen wine-honey bits bit by bit. Pulse to combine everything until it’s smooth, slushy, and a bit juicy, like a thick frozen cocktail ready to sip.

Serve right away

Grab some old-fashioned tumblers or wine glasses, fill them up, let the condensation run down the sides—that cold touch is part of it. No waiting around, just pour and dig in.

Good to Know

• The honey can settle a bit in the freezer, so don’t expect it to be perfectly even; give it a stir halfway through for better texture.
• Use fresh blackberries or frozen, but fresh kicks it up a notch with natural tang.
• The ginger syrup adds a nice zip but skip it if you want to keep things simple.

Serving Ideas

• Cold charcuterie board on the side, salty and creamy bites work so well.
• Pair it with grilled peaches or fresh basil salads, bright and playful combos.
• Try mini skewers with cheese and fruits for finger food flair.

Top Tricks

• Don’t blend the frozen mixture too long; you want slush, not soup.
• If your berries are really sweet, cut back a bit on honey or lime to keep it balanced.
• Freeze the mixture in a shallow tray to get that perfect icy texture faster.

Frequently Asked Questions

Can I use other berries instead of blackberries?

For sure! Blueberries, raspberries, or even cherries work. Just watch sweetness levels because some berries are sweeter or more tart, so tweak honey or lime accordingly.

What if I don’t have ginger syrup?

You can skip it or add a pinch of ground ginger or a few drops of ginger extract to mimic the vibe. A subtle spice twist but not mandatory.

How long can I keep this frozen before blending?

Around 7-9 hours is best. Too long, and it turns rock solid and tricky to blend; too short, and it’s more like a slushy soup. Check texture by poking it halfway through.