Ingredients

The following ingredients have 4 Servings
  • 1 bottle rosé
  • 1/4 cup lemon simple syrup (see notes)
  • 10 large frozen strawberries
  • 2 tablespoons raspberry simple syrup Order Here
  • basil for garnish

Instruction

  • Freeze rosé in 9 x 13 baking pan for at least 6 hours. It will not freeze completely.
  • Make simple syrup by bringing 1/2 cup water, 1/2 cup sugar with juice of one lemon to a boil. Simmer until sugar is completely dissolved. Cool completely.
  • Place slushy rosé, simple syrup, frozen strawberries and raspberry syrup in blender until you have the strawberries are blended. It may be more like a frozen soft sorbet at this time.
  • Pour or spoon into glasses or jars and serve immediately.
  • Makes 4 large servings or 8 mini jar servings.
  • garnish with fresh herbs (I used lemon basil)