Recommended TheCocktailDB modern web export by TheCocktailDB (2026) — TheCocktailDB modern source record
| 2 whole | lemon juice — {"raw_name": "Lemon Juice", "raw_measure": "2-3 oz", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 8 oz | strawberries — {"raw_name": "Strawberries", "raw_measure": "8 oz", "parse_status": "parsed", "mapping_status": "exact_existing"} | garnish |
| 750 ml | Rose — {"raw_name": "Rose", "raw_measure": "750 ml", "parse_status": "parsed", "mapping_status": "unresolved"} | other |
| 0.5 whole | sugar — {"raw_name": "Sugar", "raw_measure": "1/2 cup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Step 1 Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours. Step 2 Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes. Step 3 Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes. Step 4 Blend again until frosé is slushy. Divide among glasses. Step 5 Do Ahead: Rosé can be frozen 1 week ahead.
Ice: ice
{"date_published": null, "source_url": "https://www.thecocktaildb.com/drink/178352", "image_url": "https://www.thecocktaildb.com/images/media/drink/b4cadp1619695347.jpg"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.