Recipe courtesy of Dana Beninati for Food Network Kitchen

Frosé Parfaits

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  • Level: Easy
  • Total: 8 hr 15 min
  • Active: 15 min
  • Yield: 4 servings
Nothing says summer like a crisp glass of cold rosé shared amongst friends. My version of frosé, or frozen rosé wine, takes this treat to a whole new level: layering it with fresh summer fruit and luscious whipped cream for the ultimate parfait. I find the addition of sugar to the wine to be unnecessary, instead leaning on the sweetness of frozen cherries to enhance its natural fruitiness.



  1. Divide the rosé between 2 plastic quart containers (these fit neatly in the freezer and make removing the frozen wine easy). Freeze until solid, 8 hours or overnight.
  2. Whisk the cream, sour cream, confectioners’ sugar and a pinch of salt together in a stand mixer fitted with the whisk attachment on low speed until combined, about 30 seconds. Increase the speed to high and whip until stiff peaks form, 2 to 3 minutes more. 
  3. Gently toss the summer fruits together in a small bowl.  
  4. When ready to serve, remove the containers of frozen wine from the freezer and leave at room temperature for 5 minutes. Meanwhile, place 4 serving glasses in the freezer to chill. Place the frozen wine in a blender along with the frozen cherries. Blend on high speed until smooth, about 1 minute. 
  5. Pour or spoon the blended mixture into the bottom of the chilled glasses. Top each glass with 1/4 cup fruit. Dollop 1/3 cup whipped cream on top of the fruit in each glass, saving any additional cream to serve alongside. Top each glass with another 1/4 cup of fruit and a sprig of mint. Serve immediately.

Cook’s Note

Depending on the size of your blender, you may need to add the frozen wine in batches. Once you begin blending, it will all fit.