Ingredients
750 mlRose
½ cupSugarFrom your kitchen
8 ozStrawberries
2½ ozLemon JuiceFrom your kitchen
Method
1Pour the rosé into a 13x9 inch pan and freeze until almost solid, at least 6 hours.
2In a medium saucepan, bring sugar and ½ cup of water to a boil, stirring constantly until the sugar dissolves.
3Add the strawberries to the syrup and remove from heat, letting it sit for 30 minutes to infuse.
4Strain the syrup through a fine-mesh sieve into a small bowl and chill until cold, about 30 minutes.
5Scrape the frozen rosé into a blender and add lemon juice and the chilled strawberry syrup.
6Blend until smooth and serve immediately.
Recipe and photo: TheCocktailDB
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