Recipe | Summer Rosemary and Grapefruit Frosé

Normally these cocktails are saved for the long summer days in July, but all this glorious sunshine has meant I’m now onto my third batch.

Apart from looking utterly dreamy in a coupe, these very grown up ice slushies are a delicious way to cool down in the heat. I’ll warn you now that despite being rather boozy, the rosemary and grapefruit make it (dangerously) easy to drink.

I make a batch of this using the recipe below, and then blend it all up and freeze it in a container. Then the second the suns out, I pour a few spoonfuls into a glass and enjoy!


  • 200ml water
  • 200g sugar
  • 2 sprigs of rosemary, chopped
  • Half a bottle of rosé
  • 240ml of grapefruit juice (I use shop bought for speed)
  • Pulp of 1 grapefruit


  1. To make the simple syrup, combine the sugar, water and chopped rosemary into a saucepan and bring to boil, stirring often.
  2. Once the sugar has dissolved, remove from the heat and set aside to thicken and cool completely.
  3. Strain the cooled simple syrup into a bowl and discard the chopped rosemary.
  4. Add in the rosé wine, grapefruit pulp and grapefruit juice and stir until all combined. Taste and add more of the rosé or grapefruit juice depending on your preference
  5. Pour into a dish and leave in the freezer overnight
  6. Once it’s ready to serve, spoon out into a glass and garnish with a sprig of rosemary, or a wedge of grapefruit

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