There's a bit more to that delicious Frosé than you may think!

Have you  visited different wineries in across the state and LOVED their frosé, so you bought a bottle, popped it in the freezer and it just didn’t live up to the one you had at the winery? We can help you with that!

The biggest mistake that most people make is that they think frosé is nothing but frozen wine. When wine is simply frozen, it can enhance the bitter flavors and lose that luscious sweetness. Because of this, the best frosé has some additional ingredients to enhance the flavors that you lose through the freezing process. We’ve tried a few different recipes and found our favorite way to make frosé.

 Check out the directions below!


  • 1 750ml bottle of Tennessee Rosé – for this demo we used Arrington’s Firefly Rosé
  • 10-12 Strawberries, de-stemmed and halved
  • 1-2 Tbsp honey (adjust based on desired sweetness) 


  • Set aside 2/3 cup of rosé for later use
  • Pour remaining rosé, strawberries and honey into blender
  • Blend until smooth
  • Pour blended mixture into baking dish and freeze for 6-8 hours or overnight.
  • Once frozen, transfer back into blender. 
  • Blend frozen mixture until smooth
  • Pour or scoop mixture into a glass
  • For mixtures that froze for longer amounts of time, splash reserved rosé on top to give more of a slushy consistency
  • Garnish with a strawberry and serve! 

This recipe is perfect for rosé and strawberries, but we also encourage you to try this with other Tennessee white or fruit wines! Try blending the flavor profiles in the wine with respective fruits. For instance, Natchez Hill’s Harmony Riesling would go great with peaches! If you’re doing fruit varietals, choose the fruit that makes up the wine. For example, Tennessee Homemade Wines’ 2021 Blueberry should be blended with a cup of blueberries! 

Finish off the summer by blending up some different frosés using your favorite wines, and be sure to tag us on instagram or facebook to show us what you came up with! We can’t wait to see your creations. Cheers!