- 1 bottle of dry rosé
- 1 1/3 c frozen peaches
- 1/2 c frozen mango
- 3/4 c frozen strawberries
- 2 T agave nectar
- Pour the entire bottle of rosé into a gallon sized ziplock bag, seal and place into another ziplock bag in case there is any leakage. Freeze overnight.
- Add frozen rosé to blender along with frozen peaches, mango, & agave nectar; blend until smooth.
- Add strawberries and pulse until you’ve reached your desired consistency.