Frosé

Method

1. 1

   Step 1 Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

2. 2

   Step 2 Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes.

3. 3

   Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor.

4. 4

   Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

5. 5

   Step 3 Scrape rosé into a blender.

6. 6

   Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth.

7. 7

   Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.

8. 8

   Step 4 Blend again until frosé is slushy.

9. 9

   Divide among glasses.

10. 10

    Step 5 Do Ahead: Rosé can be frozen 1 week ahead.

Recipe from TheCocktailDB. All the bottles are on the shelf at Swansea Wine & Spirits.