frose palomas in glass with grapefruit garnish

paloma frosé recipe

  • Author: jess larson | plays well with butter
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 24 hours 10 minutes
  • Yield: serves 4-6 1x
  • Category: cocktail
  • Method: blender
  • Cuisine: American, Mexican


Frosé palomas, people!!! A summery twist on a classic paloma cocktail, this paloma frosé recipe frosé is filled with fresh grapefruit, lime, agave nectar, tequila, & frozen rosé wine. so EASY to make & so REFRESHING! Learn how to make frose (aka frozen rose) – just 6 simple ingredients + 10 minutes active time.



  • 1 750 mL bottle rosé wine (see Recipe Notes)
  • 1 12 oz can grapefruit sparkling water (such as LaCroix)
  • 4 ounces tequila
  • 1/2 grapefruit, juiced
  • 1 large lime, juiced
  • 34 tablespoons agave nectar


  1. Freeze the rosé. 24 hours before you want to make your frosé, freeze the rosé! This is absolutely critical for getting your frosé to be the perfectly slushy texture, so plan ahead & know that it only takes 2 minutes to prep the rosé for the freezer. Pour the rosé wine and the grapefruit sparkling water into a large baking dish. I like to use a large Pyrex baking dish since it has a lid you can use to seal it up. Place in the freezer. Freeze for 24 hours, or until the rosé wine is frozen solid. Note that it will be soft (you can break it up into big frozen pieces with a fork), but if you tilt the baking dish liquid should not run from one side to the other. 
  2. Blend the paloma frosé: Add the tequila, grapefruit juice, lime juice & agave to a high-speed blender. Transfer the frozen rosé + sparkling water into the blender. Cover and blend until combined. 
  3. Serve immediately, garnished with grapefruit zest or wedges as desired. Cheers!


  • Best rosé for frosé palomas: Unlike lots of frosé recipes out there that use berries & watermelon, this frosé recipe is full of grapefruit & citrus. As such, you’ll want to find a rosé wine that lends itself more towards citrusy notes than berry notes. Pinot noir rosés (French, deeply pink or red in color) tend to be very berry-forward, I suggest staying away from them. Look for a rosé that’s paler in color & has citrusy or stone fruit notes – generally speaking, Italian & South American rosés will be better suited for frosé palomas. Additionally, there’s no need to splurge for a really nice bottle here – we’re freezing it & mixing it with tequila, so you can go for something that’s cheap & cheerful, but drinkable for sure. When in doubt, ask the folks at your favorite liquor store or wine shop to point you in the right direction!

Keywords: frosé palomas, frosé recipe, frozen rosé, how to make frosé