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Wash and hull the strawberries. Carefully slice each strawberry into thin, round pieces, aiming for consistent thickness. You will need approximately 4-5 slices per rose.

Place white paper cupcake liners into the wells of a standard muffin tin. You will need one liner per strawberry rose. Carefully arrange the sliced strawberry pieces in a circular, rose-like pattern inside each cupcake liner. Start with a tightly rolled slice in the center, then layer slices around it, overlapping slightly to mimic petals.

Pour a splash (about 1 to 2 tablespoons) of chilled rosé wine over the arranged strawberries in each liner. Ensure the strawberries are mostly covered with the liquid. If making a mocktail, use Sprite soda instead of rosé. Carefully transfer the muffin tin to a freezer.

Freeze the strawberry roses until they are completely solid and frozen into ice cubes. This will take a minimum of 4 hours, but ideally overnight for best results.

Once the strawberry roses are frozen, gently remove one from its paper cupcake liner. Place the frozen strawberry rose ice cube into a champagne coupe glass.

Pour chilled prosecco (or your chosen sparkling beverage) over the strawberry rose in the glass until the glass is filled. Serve immediately and enjoy as the rosé-infused ice melts into the drink, adding flavor and a beautiful visual effect.


Wash and hull the strawberries. Carefully slice each strawberry into thin, round pieces, aiming for consistent thickness. You will need approximately 4-5 slices per rose.

Place white paper cupcake liners into the wells of a standard muffin tin. You will need one liner per strawberry rose. Carefully arrange the sliced strawberry pieces in a circular, rose-like pattern inside each cupcake liner. Start with a tightly rolled slice in the center, then layer slices around it, overlapping slightly to mimic petals.

Pour a splash (about 1 to 2 tablespoons) of chilled rosé wine over the arranged strawberries in each liner. Ensure the strawberries are mostly covered with the liquid. If making a mocktail, use Sprite soda instead of rosé. Carefully transfer the muffin tin to a freezer.

Freeze the strawberry roses until they are completely solid and frozen into ice cubes. This will take a minimum of 4 hours, but ideally overnight for best results.

Once the strawberry roses are frozen, gently remove one from its paper cupcake liner. Place the frozen strawberry rose ice cube into a champagne coupe glass.

Pour chilled prosecco (or your chosen sparkling beverage) over the strawberry rose in the glass until the glass is filled. Serve immediately and enjoy as the rosé-infused ice melts into the drink, adding flavor and a beautiful visual effect.
