I wish I had come up with the name for this pretty, refreshing, and perfect summer cocktail. Unfortunately, I didn’t and it is easily found all over social media.

Since I love rosé wine and it’s hotter than blue blazes, I had to put my spin on the Frosé sensation. I should have tried it sooner though, back when Rainier cherries were in season. Instead, I bought regular cherries and strawberries and made simple syrups from each fruit.

The cherry style was far too tart, so I went with the strawberries. Next summer, I’ll get on the ball earlier and make it with Rainiers. Already looking forward to that!

It’s recommended to use a darker shade of rosé since the wine will lose some of its colors and be diluted due to the blending, freezing, and the addition of other ingredients.

If you would like to make two batches (since only half of the strawberry simple syrup is used in this recipe) the instructions to do so are at the bottom of the recipe.

My “do as I say, not as I do” recommendation for today is to place the sheet pan in the freezer first and then add the wine to it. I poured the wine into the pan and tried to transfer it to the freezer. Way more difficult than it seems like it should be!

One last note before the recipe. Above are nine of the ten stacks of cookbooks for the blogiversary winners. I didn’t bother to package the tenth stack since it’s for my daughter, Marissa. She’ll pick hers up when she visits over Labor Day weekend.

I delivered six of the packages on Saturday. I’m waiting for the other three winners to be home. Those lucky ladies are out-of-town, enjoying some cooler weather. Yes, I’m jealous!

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