- 1 bottle of dry rosé
- 1 1/2 c frozen strawberries + a few for topping
- 3 T simple syrup (equal parts sugar + water)
- Mint leaves, as garnish
- Pour rosé into a dish, cover and freeze overnight. Also an option to pour rosé into a ziplock before placing into dish.
- Add frozen rosé, strawberries, and simple syrup to a blender and puree until it becomes thick and slushy.
- Serve in a chilled wine glass and garnish with strawberries and mint leaves.