With its pretty pink hue and delicate flavor, rose can feel as if the essence of summer has been bottled. Recently, a frozen rose drink dubbed “frose” emerged and made rose even more popular.

There are different variations of frose. Some concoctions pour rose over sherbet while others mix the wine with various liqueurs before freezing. This “Best Frose Recipe,” from husband and wife home cooking experts Sonja and Alex Overhiser, is frose at its most basic – without skimping on flavor. Keep in mind that this mixture takes six hours to freeze, so prepare accordingly if you will be serving guests.

1 750 ml bottle of favorite rose wine

8 large strawberries (about 1 1/2 cups ripe strawberries, halved), plus more for garnish

1 tablespoon honey (or maple syrup for vegan)

Open the rose and pour 2/3 cup into a glass measuring cup; set aside for when serving. Remove the tops of the strawberries and cut them in half.

In a blender, blend the remaining rose, strawberries and honey until smooth and fully combined. Then pour the mixture through a strainer and into a covered baking dish. Transfer the baking dish to the freezer and freeze at least 6 hours, or overnight. The alcohol in the mixture will keep it a slushy texture instead of freezing solid.

Blend the mixture again until it comes to a fluffy texture. To serve, place the blended mixture into a glass. Then pour a splash of rose into each glass (this step is important: it gives the final texture and brings in the character of the rose). If desired, garnish with strawberries and serve. Serves 6