Bring on the summer heat! This 4-ingredient Peach Frosé recipe is the only cocktail I need to stay cool on a hot, steamy night. It's like the adult version of the slushy you used to love to drink as a kid but with fresh, grown up flavor.
Rosé is the quintessential summer wine at my house.
Juicy peaches are one of my favorite summer fruits.
What’s a girl to do when it’s hot out? Combine both of her summer loves in the perfect frozen rosé patio cocktail!
This four-ingredient Peach Frosé recipe pairs fragrant peaches with fruity rosé wine and an easy marjoram-infused simple syrup for a subtle, herbal tang. It’s pure refreshment in a glass.
Why this recipe works
- Relive your youth with this grown up version of a cooling slushy for instant relief on sultry summer days.
- This four-ingredient recipe is the perfect batch cocktail. You can quickly double the recipe for crowd. Plus you can make the entire thing in advance if you're pressed for time.
- Easy to make with either fresh, ripe peaches when they are in season or frozen peach slices when they are not.
- No need to break the bank on the wine used here since you're mixing it with peaches. Choose a bottle you enjoy but that is not super pricey.
The best part of this recipe (aside from its amazing taste)? It's only four ingredients - well, five if you count water, but that feels like a freebie to me!
Plan ahead to make this drink as you need to freeze the wine before adding it to the remaining ingredients.
Pour the entire bottle of wine in a resealable container and freeze for at least 8 hours. Meanwhile, make simple syrup and infuse with fresh marjoram.
Add frozen wine, peaches and simple syrup to blender and blend until icy. If you're not using right away, pour into a container and pop back in the freezer. Use a fork to break up the frosé before serving it.
The advice we give to people about choosing a wine for also applies to cocktails - use something you like to drink.
While my rosé of choice straight out of the bottle is on the drier side, I prefer a fruitier, full-bodied rosé wine for this cocktail. The flavor is a bit stronger and less likely to be overpowered by the peaches.
Tip: Rosé wines come in a rainbow of colors, from a light peach to an eye-catching dark pink. Though this tip is not entirely foolproof, many fuller bodied rosés have a richer color. If you are unsure, ask for a recommendation at your favorite wine store.
Marjoram is a close cousin to oregano with a more delicate, slightly sweeter flavor.
Not a fan? Basil, thyme and even fresh ginger are all great matches for peaches.
It's so easy (and less expensive) than bottles from the store! For specific directions, you can check out our tutorial on how to make simple syrup at home. But the gist is you heat equal parts of water and sugar in a saucepan until the sugar is dissolved.
Adding herbs to your simple syrup while the syrup is still warm infuses it with the herbs' subtle flavors. The level of flavor is up to you. If you want a more subtle syrup, remove the pan from the heat and allow your herbs to steep in the simple syrup for at least 20 minutes before removing. If you want a stronger flavor to your syrup, place the herbs in the saucepan after the sugar has dissolved and gently boil the mixture for a minute or two before removing the pan from the heat and steeping for at least a half hour.
Expert Tips for making this Frosé recipe
✔︎ I usually make this recipe with frozen peaches, but you can also make it with fresh peaches. If you make frosé with fresh fruit, I suggest peeling the peaches first. Also keep in mind that ripe, in-season fruit is typically sweeter than frozen fruit, so you might want to start with only adding half of the marjoram-infused simple syrup. Taste and add more if necessary.
✔︎ If you use fresh fruit, you'll also have to pop the blended mixture back in the freezer for a few hours to get more of a slushie consistency since you aren’t starting with hard, frozen fruit. Factor that extra prep time into your plans.
✔︎ Unlike sparkling wine or a martini, there are no specific glasses you need for frosé. Use whatever glasses you have on hand, though I do suggest making straws or small spoons available to help slurp up the slushy Peach Frosé goodness.
✔︎ The wine must be frozen for at least 6-8 hours before you add it to the other ingredients. This helps the drink achieve that semi-frozen consistency of a slushie. (Don’t worry; the alcohol in the wine prevents it from freezing into a completely solid block.)
✔︎ Feel free to make the simple syrup a few days in advance, too. Just let it hang out the fridge until you need it.
✔︎ You can also make a batch of this drink, pour it back into your resealable container and scoop out individual portions of it as needed. You might want to stir it around a bit in case it separated at all during the freezing process. It will last covered in the freezer for about a month.
✔︎ A high powered blender like a Blendtec or Vitamix will give you a silky smooth slushy in minutes. If you don’t have one, I definitely recommend the investment (and not just for frozen cocktails, either!). You can absolutely make this recipe with other blenders. Just know you might have to process it a handful of times to completely pulverize those frozen peach chunks.
More summer cocktails
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Easy Peach Frosé Recipe
- 1 bottle full-bodied rosé wine
- ½ cup granulated sugar
- ½ cup water
- ½ ounce fresh marjoram
- 2 cups frozen peaches
- Pour wine into a freezer-ready container (I used a large Tupperware.) Freeze for 6-8 hours.
- Place sugar and water in a small saucepan and bring to a boil over medium heat until the sugar is dissolved. Remove from heat and add marjoram. Steep for 20-30 minutes and strain through a fine-mesh strainer. Cool completely and refrigerate until ready to use.
- Add frozen rosé, peaches and simple syrup to a blender and process until smooth. Pour into glasses and garnish with fresh peach wedges and fresh marjoram sprigs, if desired.
- Recipe inspired by The Lexington Restaurant in St. Paul, MN.
- Freeze the wine in a container for at least 6-8 hours before blending it with the other ingredients. This helps the drink achieve that semi-frozen consistency of a slushy. (Don’t worry; the alcohol in the wine prevents it from freezing into a completely solid block.)
- I usually make this recipe with frozen peaches, but you can also make it with peeled, fresh peaches. Since in-season fruit is usually sweeter, you may need to use less simple syrup. Taste and adjust accordingly.
- If you use fresh peaches, you will need to pour the mixture back into a resealable container and freeze for a few hours to get more of a slushy consistency.
- Feel free to make the infused simple syrup a few days in advance and store in the fridge. You can also use other herbs like basil or thyme if you don't like the taste of marjoram. Or use plain simple syrup instead.
- Want to make just a few portions? You can still make a batch of this recipe as directed. Refreeze the remaining frosé mixture and scoop out individual portions at a later date. It will keep for up to a month covered in the freezer.
Nutrition info not guaranteed to be accurate.