Frosé with Fresh Raspberries
We love drinking rosé all day in the summer, and we are always looking for interesting recipes to try. Cheers to National Rosé Day on June 12th.
Serves: 4-6
1 750 ml bottle bold rosé
½ cup sugar
8 oz. raspberries
2½ oz. fresh lemon juice
Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add raspberries, remove from heat, and let sit 30 minutes; cover and chill until cold, another 30 minutes.
Scrape rosé into a blender. Add lemon juice and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened, about 25–35 minutes.
Blend again until frosé is slushy. Divide among glasses.
Did you know… Rosé can be frozen 1 week ahead of time!
