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Berry Frosé and Prosecco

  • Author: Listotic
  • Prep Time: 5 Minutes
  • Cook Time: 6 Hours to freeze
  • Total Time: About 6 Hours
  • Yield: 8 Cubes 1x


  • 2 bottles Prosecco
  • 1 bottle non-sparkling Rosé
  • 810 small strawberries (fresh or frozen)
  • A large handful of raspberries (fresh or frozen)


  1. Fill your ice cube tray with a few pieces of fruit in each slot. My silicone tray has 8 large slots, and I put 2-3 pieces of fruit in each.
  2. Next, fill with Rosé until it’s close to the rim (it only expands a little when freezing). Cover with plastic wrap and freeze for at least 6 hours over night. You will likely not use the entire bottle of Rosé, so enjoy the glass that is left!
  3. Once frozen, the berry Rosé cubes are super easy to take out one by one if desired! Simply place the tray upside down on a plate or cutting board and gently push on and manipulate the bottom of each slot.
  4. Place each cube in a wine glass and top with 4-6 ounces of Prosecco. Drink up! The flavor of the drink will slowly change as you get to the end of the glass. It’s so tasty!


If you’re not familiar with Rosé, there are a wide range of sweetness levels, so be sure to ask for a good recommendation at the store. A lot of people falsely assume that because it’s pink, it’s sweet, but that’s not true! I prefer a good European (specifically French) Rosé because they are usually dry and crisp.

If for some strange reason you’re not a Prosecco fan, you can replace it with your own favorite bubbly (Champagne, Moscato, etc.).

Because of the alcohol in the Rosé, the cubes don’t freeze rock hard. In fact, they’re perfect for munching on even without a drink!