Peach And Raspberry Frosé by dessertswithbenefits | Quick & Easy Recipe | The Feedfeed
Peach And Raspberry Frosé
"This peach and raspberry frosé is a great way to start your Mothers Day brunch. This recipe and post is sponsored by our friends over at Vitamix. Notes: Feel free to substitute the vanilla paste with a freshly scraped vanilla bean. If your fruit isn’t very sweet (or if it’s out of season), you can blend in some raw honey or agave nectar to taste."
-- @dessertswithbenefits
A Note from Feedfeed

This peach and raspberry frosé is a great way to start your next weekend brunch with a bang! Tangy and bright raspberries and peaches are blended into a delightful rosé wine-based slushy cocktail. 



Prep time 30mins
Cook time 5mins
Serves or Makes: 2 servings


  • 1 (750 milliliter) bottle Pinot noir rosé, chilled
  • 16 frozen peach slices
  • 1 tablespoon fresh lemon juice
  • 1/ 2 teaspoon vanilla bean paste or vanilla extract
  • 8 ounces frozen raspberries


  • Step 1

    Purée the rosé, frozen peaches, lemon juice, and vanilla paste or extract in a high-speed blender until completely smooth.

  • Step 2

    Measure 3 cups of the purée into a cup and place in the freezer while you make the raspberry purée.

  • Step 3

    Add the raspberries to the blender (no need to wash it out). Blend until completely smooth.

  • Step 4

    Pour the raspberry purée into a cup and place in the freezer. Freeze both purees for 30 minutes, or until they’re the consistency of a slushy. Place your glasses/serveware in the freezer too for a frosted glass, if desired.

  • Step 5

    To sssemble the frosés, alternate pouring both flavors into the chilled glasses and serve immediately. Garnish with a few fresh raspberries, a wedge of a fresh ripe peach, and serve with a straw.