Photo by Ken Brown Photography

Photo by Ken Brown Photography


Here you'll find delicious healthy recipes, holistic wellness lifestyle inspo, updates about my upcoming events & classes and much more!

Virgin Rosé Frozé

Rosé. Don’t be basic. Just kidding, do what you want!

For those looking for a non-alcoholic way to make it through the remaining inferno of summer, I have a yummy frozen virgin botanical treat for you to try. It kind of sounds like I’m telling you to make food out of frozen virgins, but that’s not what I meant...🧛‍♀️ If you're looking for ways to stay youthful, try my Midoriko Superfood Powder or jade facial rollers instead.

Anyhoo, I’ve posted on my Instagram about making cold-brew rosewater/tea. Cold brewing is great for more delicate herbs and flowers and can help your tea to retain it's properties as hot water can sometimes diminish them. And it’s super easy to do. Just add your herbs or flowers to water in a glass jar and let them sit on the counter or in the fridge for at least 8 hours (overnight is best, you can also let them be in the moonlight to absorb those good cosmic vibes). 


This recipe is basically a delicious grown-up botanical slushy made with the delicate flavor of roses from your homemade cold brew.  

Roses are anti-inflammatory and contain antioxidants and have been used in beauty preparations for centuries. They’re also antibacterial and have antidepressant properties. Ancient Chinese medicine used them for everything from menstrual and digestive issues to pain from injuries.  

You can make this recipe non-virgin with the addition of a little vodka or gin (or even get fancy and add a little actual Rosé),  it’s up to you. But it’s so good as-is and everyone can enjoy it this way! And they make super cute little shooters that will impress the guests at your next party. Read on below for the simple recipe.



  • cold-brewed rosewater tea

  • maple syrup, agave or honey to taste (honey makes it non-vegan of course-I was blessed to get some amazing local honey from my friend that I used for this recipe!)

  • vanilla extract (optional)

  • dried rose petals to top (optional)



  1. After straining, make the rosewater tea into ice cubes by adding your sweetener (and vanilla extract if you're using it) and freezing in ice cube trays

  2. Add a few ice cubes to the blender and pulse until a slushy consistency is formed-if you're adding alcohol do that before blending-you may need to add more ice cubes to make it stay slushy

  3. Add to cups, sorbet bowls or shot glasses and optionally top with more rose petals, serve immediately


©2018 Cazoshay Marie. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cazoshay Marie with appropriate and specific direction to the original content.

D.I.D. with Cazoshay and its materials are not intended to treat, diagnose, cure or prevent any disease. All material on this blog is provided for educational purposes only. Always seek the advice of your physician or another qualified healthcare provider for any questions you have regarding a medical condition, and before undertaking any diet, exercise or other health related program.

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