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Frosé: Frozen Rosé Recipe and video

Feeling like a special treat? Why not try summer's hottest cocktail trend, with this delicious Frosé recipe. Frozen Rosé, it's quick, easy and definitely crowd-pleasing!


  • 1 bottle of your favourite Rosé
  • Juice of 1 lime
  • 2-3 tablespoons of brown sugar
  • 1 punnet of strawberries (250 grams)
  • 1 1/2 tablespoons of Rose water (optional)
  • Fresh mint


  1. Divide the Rosé into 2 large ice cube trays and freeze overnight or about four to five hours. The Rosé will not freezecompletely, but it should feel quite solid.
  2. Hull and halve the strawberries and add to the blender.
  3. Add the frozen Rosé, lime juice and rose water to the blender and blend until smooth.
  4. Gradually add the brown sugar and blend until the sweetness cuts through and balances the acidity of the lime juice and the Rosé.
  5. Serve in either a martini or wine glass and garnish with fresh mint and a wedge of lime.
  6. Enjoy!

To see our many recipe ideas visit our recipes section , or find out more about Rose in our variety guide

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The Essential Easter Food and Wine Pairing Guide
Love an Easter feast? Then get your appetite ready for our essential guide to food and wine matching for this unique holiday season! We’re covering pretty much everything here, from the delicious treats left by our friend the Easter bunny to the classic fare that graces the family table this time of year. Let’s hop in and begin with the most important thing… EASTER CHOCOLATE AND WINE PAIRING Simply put, chocolate is delicious; wine is delicious; eating chocolate while drinking wine is doubly delicious. Matching wine with chocolate is all about balance. While there are several factors to consider, finding the right balance needn’t be complicated; simply look at the most obvious characters of both the wine and the chocolate – are they rich, light, full-flavoured, bitter, dry or sweet? Here’s a brief overview to help you find your new favourite matches. DARK/BITTERSWEET CHOCOLATE Dark chocolates with 70% to 100% cacao are the most intense. They are richly flavoured and feature a combination of roasted, fruity, earthy, woody, ashy or nutty notes. Wines that are good matches to bittersweet styles will also match with semisweet chocolate. With intense flavours, dark and bittersweet chocolates usually call for bolder, denser and fuller-bodied red wines that have more concentrated fruit notes. They’re also delicious served with a vintage Tawny Port. Cabernet Sauvignon and dark chocolate usually work well together, and if there was to be one generic chocolate and wine suggestion, it would be this one. Because Cabernet Sauvignon is generally full-bodied, it needs to be matched with intense flavours, so turning up the cocoa content in the chocolate is key. The fruit intensity and medium to full bodied nature of Shiraz make for a rich and mouth-filling combination. The key is starting with a chocolate with over 50% cocoa content and matching the general fruit flavours of the wine to a complementary chocolate flavour. Grenache matches well with heavier chocolates as it has good sweet fruit weight which can balance out the bitterness of dark chocolate. Suggested varietal matches: Cabernet Sauvignon , Grenache , Malbec , Merlot , Tawny Port , Shiraz , and Zinfandel MILK CHOCOLATE Milk chocolate has a smaller percentage of cacao and a higher percentage of sugar. This factor, plus the milk content means it’s milder, and sweeter with flavours including brown sugar, cocoa, vanilla, honey, caramel, milk, cream, nutty and/or malt. Milk chocolate pairs nicely with lighter, fruiter and lower alcohol reds or try a fortified wine such as Muscat or Tokay – its butterscotch, toffee and nutty nuances highlight milk chocolate’s nutty and caramel notes and enhance the overall flavour. If you’re partial to aged Sparkling reds, their complex savoury characters make them perfect for desserts and flavoured chocolates. Suggested varietal matches: Muscat or Tokay , and aged Sparkling reds . WHITE CHOCOLATE Even though it is referred to as white chocolate, this style technically isn’t a true chocolate as it doesn’t include cocoa, but cocoa butter, sugar and milk solids. Its sweet flavours of cream, milk, honey, vanilla, caramel or fruit makes it quite a versatile pair with wine. A delicious match is Australian Moscato which tend to be light aromatic and fruity and often have a slight spritz that lifts and refreshes the palate. The apricot, stonefruit and lychee flavours lend them to finer lighter chocolate, white chocolate and mousses. Late-harvest Riesling has an exotic sweetness that complements the vanilla, caramel and honey flavours of white chocolate, while Gewürztraminer has a slight sweetness plus typical lychee fruit that also makes it a favourite. Suggested varietal matches: Semi-dry Sparkling  whites , Gewürztraminer , Moscato , and Late-harvest Riesling . EXPLORE, DISCOVER and DELIGHT! As each and every one of us has a unique palate, likes and dislikes, the only proven way to find your favourite chocolate and wine match is to experiment… and we all know what a tough job that will be! How about sea salt caramel with Prosecco , dark raspberry with a Cabernet Sauvignon , dark orange with a Botrytis Semillon , or dark chilli with a Cabernet Merlot ? Treat it like your very own Easter egg hunt and get exploring… EXTRA EASTER CHOCOLATE INDULGENCE If you’re looking to indulge someone special, score some brownie points (par the pun) or just want to treat yourself to some homemade chocolatey goodness, why not try out a few Selector recipes, like Lyndey Milan's chocolate and raspberry brownies , this classic Chocolate Parfait recipe, a simple chocolate sour cream cake with coffee and spiced dates recipe or a chocolate fondant with mandarin and ice-cream ? EASTER FEAST FOOD AND WINE PAIRING When the table is laden with all manner of delicious food, it’s only right that you have some equally delicious Australian wines to accompany it all. We turned to Wine Selectors panellist Adam Walls, fresh from shooting on Ten’s My Market Kitchen with chef Ben O’Donoghue, for some divine pairings. HOT CROSS BUNS Many would argue – Adam included – that hot cross buns are the highlight of Easter. These spice-filled buns with their gentle sweetness pair superbly well with some of Australia’s most unique wines. “Australian fortified wines like liqueur Muscat and Topaque have the flavour weight, exotic spice and sweetness needed to match those of hot cross buns,” says Adam. He recommends more elegant Topaque with plain and fruit hot cross buns, and the richer Muscat style for chocolate ones. ROAST LAMB The prospect of lamb for Easter has Adam waxing lyrical. “Sonny and Cher, Torvill and Dean, Winnie the Pooh and Piglet… some partnerships are meant to be,” he says about the pairing of lamb and Cabernet Sauvignon . The secret is the tannin in the Cabernet, and the fat levels you find in lamb – the tannins help cut through the fat in the protein, making tannic wines and meat-based fat the perfect companions. “The fat also helps soften the grip of the tannins, but if you’re not a fan of Cabernet, you can try Tempranillo , Malbec or even Shiraz .” FISH & CHIPS The quintessential Good Friday meal. “Like the lemon you squeeze over your fish, you want a wine with high levels of acidity,” says Adam. “The acidity helps cut through the fat and the richness of the fish.” If white wine is your preference look for unoaked examples of Riesling , Semillon , Sauvignon Blanc , Sauvignon Blanc Semillon blends or Vermentino . If reds are your thing, opt for lighter, fresher styles of Pinot Noir , Grenache and Barbera . PRAWNS “The candy of the oceans!” proclaims Adam. “Prawns match with a myriad of different wine styles and varieties, but their sweet and delicate flavour will be overpowered by rich and heavy wines, so keep that in mind.” Sparkling wines and Rosé are great with prawns, as are aromatic white wines like Riesling , Semillon – particularly Hunter Valley Semillon – and Sauvignon Blanc . “For a little extra indulgence, try a modern Chardonnay ,” Adam says. “The background oak works superbly with prawns!” CAULIFLOWER Easter sees Cauliflower at their peak and they offer a never-ending array of cooking possibilities. “How you choose to prepare your cauliflower will dictate what wine suits best,” Adam observes. “For whole-roasted cauliflower, look for richer white wines such as Chardonnay , Viognier , or oaked Sauvignon Blanc( Fum é  Blanc ).” Cauliflower served with a cheese sauce meanwhile needs a white wine with higher levels or acidity, to help cut through the richness of the cheese. “Look for lightly oaked Chardonnay, Pinot G , Sauvignon Blanc Semillon blends or even a Rosé.” Something more exotic, like cauliflower curries, are best served with Pinot G, Riesling or Gewürztraminer . MUSHROOMS Autumn is the season for mushrooms, presenting a superb opportunity to raid your cellar for medium weight and savoury reds. “ Pinot Noir is a fantastic match,” says Adam, “but don’t discount Nebbiolo , Barbera , Sangiovese or Mourvèdre .” These varieties have an underlying earthy nature that offers a natural pairing with the earthiness of the mushrooms, regardless of how they’re prepared. There you have it! Marvellous food and wine matches for a magical time of year, no matter what your taste. And from everyone here at Wine Selectors, have a safe and happy Easter!
A Crowning Glory
Introducing the six finalists in the Royal Agricultural society of NSW’s President’s medal – the pinnacle of achievement among Sydney Royal Wine, Dairy and Fine Food show entrants. Every year the Royal Agricultural Society of NSW (RAS) celebrates incredible Australian produce through its annual Sydney Royal Wine, Dairy and Fine Food shows, acknowledging those who excel with a gold, silver, bronze or champion medal; a badge of honour which tells a story of perseverance and quality. If a Sydney Royal medal is the badge, the RAS President’s Medal is the crown. Looking beyond product taste, the RAS’ premier food and beverage award delves into a company’s entire production cycle including its financial, social and environmental integrity. This year the six finalists are not only growing, creating and manufacturing award-winning goods, but also driving the Australian produce industry forward.  Selected from over 90 Sydney Royal Champions, each finalist has an innovative quality that is propelling their business forward and the RAS is on the search for the best of the best.   Gold Coast Marine Aquaculture  Champion Prawn Exhibit and Champion Aquaculture Product – 2019 Sydney Royal Fine Food Show. A family-owned business, Gold Coast Marine Aquaculture (GCMA) has been farming prize-winning Gold Coast Tiger Prawns since 1986. With the main farm in South East Queensland and a second outside picturesque Port Douglas, GCMA now grows over 1000 tonnes of prawns per year.  An amazing team, combining dedicated staff and real community involvement, creates a workplace that prides itself on producing a reliable, quality product. The company is recognised as a leader in breeding stock, increased biosecurity and introducing an Australian first with their water filtration system. With a focus on sustainability and innovation, it’s no surprise GCMA Tiger Prawns are one of Australia’s most recognised and requested.  Gumnut Patisserie  Champion Cake, Champion Pastry and Best Professional Bakery Apprentice/Student Exhibit – 2019 Sydney Royal Fine Food Show.  Tempting tastebuds since 1995, Gumnut Patisserie, with stores in the regional towns of Bowral, Berrima and Mittagong, is a major drawcard for the Southern Highlands of NSW.  Family owned and operated, Gumnut Patisserie has an outstanding reputation for its ‘open kitchen philosophy,’ nurturing apprentices, supporting local producers and remaining a wholly locally-focused business drawing in out-of-towners. Using the finest ingredients and never compromising on quality or taste, Gumnut Patisserie encourages creativity while honouring tradition.  Heathcote Estate   Best Single Vineyard Wine, Best Shiraz, Best Red, Best State Show Wine and Best Wine of Show – 2019 KPMG Sydney Royal Wine Show.  The Kirby family established Heathcote Estate in 1999 with the objective of producing a single vineyard Shiraz to express the best characteristics of the variety from this region in Central Victoria. Over two decades the label has forged a reputation for award-winning wines of exceptional character and longevity. The site is managed and cared for by a close-knit team who meticulously nurture each vine in each row. The winemaking team takes an intuitive approach, understanding it is the qualities of the vineyard that make the wine and the goal of the winemaker is to merely translate that without distortion.  Julianne’s Kitchen   Champion Other Charcuterie Product – 2019 Sydney Royal Fine Food Show. Julianne’s Kitchen, a family-owned artisan fine food brand launched in 2010, makes real food, in real kitchens to be enjoyed all over Australia. All products, from French style patés, terrines, rillettes and fruit pastes to the famous caramelised onion jam, are free from artificial colours, preservatives, additives and flavours. Served in fine-dining and award-winning restaurants and available in supermarkets, the business prepares restaurant quality food for the home.  With a true love for cooking and seeing others enjoy the fruits of her labour, Julianne Lever happily mentors aspiring chefs. Giving back, Julianne’s Kitchen created a shared recycling system within her community while implementing workflows to reduce batch waste.  Shottesbrooke  Best Chardonnay and Best White – 2019 Sydney Royal Wine Show. Established in 1981 on a solid tradition of hard work, dedication and passion, Shottesbrooke produces award-winning wines distributed around the world. Now in the winemaking hands of the second-generation, this family business proudly produces premium wines that not only reflect their origin, but have a minimum impact on the environment.  Removing the mystery and revealing the magic of winemaking, Shottesbrooke offers exclusive tours taking visitors into the very heart of the craft to indulge in a hands-on sensory experience. It is this, along with an innovative approach to wine production, sustainability and careful expansion that elevates Shottesbrooke and promotes the local region.   Yumbah Aquaculture  Champion Other Farmed Aquaculture Product – 2019 Sydney Royal Fine Food Show. Yumbah Aquaculture was established in 1999 when a young surfer dreamt of doing aquaculture in a different way. Now it is positioned as the largest producer of farmed abalone in the southern hemisphere, exporting award-winning greenlip sashimi quality abalone to countries including Japan, Singapore, China, and the United States.  With four farms across Australia, a processing facility and Yumbah Aquafeeds, the company manages every step in the production process from breeding to feeding, processing to sales. The Yumbah team consider themselves a family of ocean loving sustainable farmers, immersing themselves in the communities they inhabit with a passion for the environment and its preservation, all while knowing pristine conditions are vital for the magnificent abalone they harvest. The 14th Annual President’s Medal winner will be announced on April 8. For more details , please visit rasnsw.com.au/presidentsmedal
Two Blues Sauvignon Blanc 2014
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